Ingredients:
- 3 cups puffed rice
- 3/4 cup desiccated coconut
- 1 cup raw cashews or macadamias
- 1/2 cup rice malt syrup
- 1/2cup coconut oil
Method:
- Line a slice tray with baking paper and set aside.
- In a large bowl, add puffed rice, desiccated coconut and mix. Set aside.
- In a food processor, blitz raw cashews until they become a smooth paste.
- In a saucepan, heat the rice malt syrup and coconut oil and cashew paste over low heat until melted and combined.
- Once melted, combine with the dry ingredients and mix well.
- Pour onto the baking tray and with wet hands, push the puffed rice mixture down firm with your fingers into the slice tray.
- Refrigerate for at least 4 hours or overnight before cutting into squares or rectangles.
- Enjoy as a healthy treat or snack for the little ones!
Nut Free Version:
Ingredients:
- 3 cups puffed rice
- 3/4 cup desiccated coconut
- 1/2 cup rice malt syrup
- 1/2 cup tahini paste
- 1/2 cup coconut oil
Method:
- Line a slice tray with baking paper and set aside.
- In a large bowl, add puffed rice, desiccated coconut and mix. Set aside.
- In a saucepan, heat the rice malt syrup and coconut oil and tahini over low heat until melted and combined.
- Once melted, combine with the dry ingredients and mix well.
- Pour onto the baking tray and with wet hands, push the puffed rice mixture down firm with your fingers into the slice tray.
- Refrigerate for at least 4 hours or overnight before cutting into squares or rectangles.
- Enjoy as a healthy treat or snack for the little ones! This is perfect for the school lunch box.
