White Chocolate and Mango Lunchbox Slice

Preparation 00:06
Cook Time 00:03
Total Time 0:09
Yields 16 squares     adjust servings



  • 3 cups Rice Bubbles
  • 1/2 cup dried mango, chopped
  • 1 cup desiccated coconut
  • 3/4 cup white chocolate bits
  • 2 tbsp sunflower seeds
  • 2 tbsp chia seeds
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • pinch salt


Combine all dry ingredients in a large bowl.  Save a few of the chocolate bits to put on top.

In a small saucepan over med-high heat melt the coconut oil and then combine with the maple syrup and vanilla.  Pour over the dry ingredients and mix to combine well.  

Spread evenly onto a lined baking tray (aprox 24cm x 24cm).  Top with your extra choc bits, cover with plastic wrap and put in the fridge to set.  Once hard cut into squares and enjoy!  Store in the fridge or freezer.

Recipe Notes

 Cut into pieces before storing in freezer then you can easily grab as you need.

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