Crunchy Cookie Cake Cereal Fudge Bars - AIP, Paleo, Dairy-Free, Grain-Free, Gluten-Free

Crunchy Cookie Cake Cereal Fudge Bars - AIP, Paleo, Dairy-Free, Grain-Free, Gluten-Free

Crunchy Cookie Cake Cereal Fudge Bars by @cathryn_fowler_


Cookie Cake Bottom Layer: 

  • 1 cup ground Lovebird Cereal
  • 1/4 cup coconut oil or ghee
  • 3-4 TB yacon syrup (could use honey or maple syrup)
  • 1 TB vanilla extract
  • 1/2 tsp baking powder*
  • 1/4 tsp baking soda*
  • pinch of real salt
  • 2 TB coconut milk
  • optional: 1/4 cup of your favorite chocolate (or carob) bar cut up into pieces

*You can keep the baking powder and baking soda out and make the cookie cake raw with no baking.


Carob Fudge Middle Layer:

  • 1/4 cup coconut oil
  • 1/4 cup coconut butter
  • 1/4 cup carob (or cacao)
  • 1 tsp vanilla
  • optional: 1 TB yacon syrup (I used none. Carob is naturally sweet. if You use cacao, you might want to add a bit of sweetener.)

Cereal Crunch Top Layer: 

  • 2 cups lovebird cereal
  • 1-2 TB yacon syrup (taste and adjust for sweet preference - I used one TB.)
  • 6 TB coconut oil
  • 4 TB coconut butter (or nut butter)
  • 1/2 tsp vanilla

Directions for Bottom Layer:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together ground cereal, baking powder, baking soda, and real salt.
  3. Mix in the coconut oil until it’s crumbly.
  4. Add in yacon syrup, vanilla extract, and coconut milk. Combine until you have a sticky dough. If using chocolate chunks, add them here.
  5. Form the dough in a ball and press it into a lined loaf pan.
  6. Place the pan in the fridge for 5 minutes to harden.
  7. Remove the pan and bake for 12-13 minutes.
  8. Remove from oven let cool while you make the middle layer.

**You can also skip the baking and leave the dough raw. Just mix dough ingredients (without baking soda and baking powder) and press into a lined loaf pan and pop in the refrigerator. 


Directions for Middle Layer:

  1. In a small dish, combine your coconut oil, coconut butter, carob, and vanilla. Mix together and layer on top of the bottom layer (the cookie cake.)
  2. Set the pan aside while you make your top layer. 

Directions for Top Layer:

  1. In another dish, combine your yacon syrup, coconut oil, coconut butter, and vanilla. Mix until well combined. 
  2. Add in your Lovebird cereal and mix.
  3. Layer the mixture on top of the middle layer (the carob fudge).
  4. Pop in the refrigerator for 1-2 hours to harden. 

I keep them in the refrigerator and they’re perfectly delicious and crunchy straight out! Enjoy!!

Autoimmune Protocol Compliant, Paleo, Grain-Free, Dairy-Free, and Gluten-Free

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