Description
Ingredients
Scale
- 4 cups / 120g puffed rice
- 2 cups / 200g desiccated coconut
- 1/4 cup / 25g raw cacao powder
- 2 tablespoons chia seeds
- 2 tablespoons cacao nibs
- 1 cup / 300g rice malt syrup
- 1/2 cup / 110g coconut oil
Instructions
In a large bowl mix together the puffed rice, coconut, cacao powder, chia seeds and cacao nibs.
In a small saucepan over low heat combine the rice malt syrup and coconut oil. Pour over the dry ingredients and stir well to combine.
Spread evenly into a square cake tin, cover and set in the fridge for at least 2 hours.
Cut into bars and serve.
Notes
Once cut, these bars can be stored in the fridge or freezer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes