- Health advice
- Dec 18, 2017
Crunchy Puffed Rice and Peanut Butter Slice
"My children love this organic, refined sugar-free slice as an afternoon snack. It gives them the energy for their after school activities with the added nutritional boost of omega and protein." Elise McKillop
BASE
- 3 cups organic puffed brown rice
- 3/4 cup organic crunchy peanut butter
- 2 tbsp organic virgin coconut oil
- 1/3 cup organic brown rice syrup
- 3/4 cup organic omega Seed Mix
- 1 tsp organic vanilla powder
- 1/2 cup raw almonds (roughly chopped)
CHOCOLATE TOPPING
- 3 tbsp organic coconut butter
- 2 tbsp organic virgin coconut oil
- 1/2 cup organic cacao powder (lightly packed)
- 1 tbsp organic brown rice syrup
- Preheat a fan-forced oven to 150°C. Bake puffed rice for 15 minutes on a lined baking tray, stirring halfway through. (This gives the rice puffs a crunchy texture). Set aside.
- Line a 20cm square baking tin with baking paper.
- Add the peanut butter, coconut oil & vanilla in a saucepan and combine, stirring constantly over a low heat. Remove saucepan from heat and stir the brown rice syrup into the mixture until combined. Allow to cool slightly, but not completely.
- In a large bowl add the baked puffed rice and omega seed mix. Then combine the wet mix with the dry mix and stir well.
- Press the mixture firmly into a lined baking tin with the back of a spoon. Place in freezer to set for approximately 20 minutes.
- In the meantime, make the chocolate topping by adding coconut butter and coconut oil to a small saucepan. Combine over a low heat, adding the cacao powder and stirring. Remove from heat and stir the brown rice syrup into the cacao mix until well combined.
- Pour your chocolate over the chilled slice and set in the freezer for another 10 minutes.
- Remove from freezer and allow to stand for a few minutes.
- Slice into squares or bars and store in an airtight container in the fridge for up to 5 days.
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