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Grease an 8x8 pan.
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Heat the almond butter and agave.
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Stir until smooth.
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Put your cereal in a big mixing bowl.
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Pour the butter mixture over the cereal.
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Pat well into the pan.
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Chill in the refrigerator for about 1/2 hour.
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Enjoy!
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Store in an air tight container at room temperature, in the fridge, or freezer.