Puffed Rice Bar

Gluten, Dairy, Nut, Egg and Refined Sugar Free

With school just having gone back, this is an easy no-bake slice to make, and it is so flexible too! No time to make the chocolate top? No need to add it. Don’t have cranberries? Add whatever dried fruit you have. No tahini? Add a nut butter instead if you can eat it!!

INGREDIENTS:

• 2 cups (30g) puffed rice
• 1/4 cup (25g) desiccated coconut
• 1/4 cup (30g) sunflower seeds
• 1/4 cup (35g) dried cranberries*
• 1/4 cup (80g) raw honey
• 1/3 cup (90g) tahini**
• 1 x teaspoon vanilla
  
  
  CHOCOLATE (optional)
  
• 50g extra virgin coconut oil
• 25g cacao powder
• 25g raw honey
• 1 teaspoon vanilla
• pinch of salt
  
  
  

METHOD:

1. Line a 20cm slice tray with baking paper.
2. Place all dry ingredients into a large bowl.
3. In a small saucepan mix wet ingredients together over low heat for a few minutes.
4. Add wet ingredients to dry and mix gently together until evenly combined.
5. Press mixture into slice tray. Place in fridge for 3 hours or freezer for 1, to allow to set.
   
   
   CHOCOLATE
6. Measure and place all ingredients into a small saucepan.
7. On low heat, stir together until until melted and combined.
8. Remove the slice tray from the fridge and pour the chocolate over the top.
9. Return to fridge/or freezer until chocolate has set.
10. Cut the slice into preferred sizes (I find this recipe is great cut into 12)

NOTES:

*Substitute for any dried fruit you might have, raisins or sultanas work great here.
** The tahini can be substituted for any seed or nut butter (if you can consume them).
*** This tastes great without the chocolate top too, but