Puffed Rice and Coconut Bars
Servings
12bars
Servings
12bars
Ingredients
  • 2cups puffed rice
  • 1/4cup shredded coconut
  • 1/4cup pepitas
  • 40grams pitted dates
  • 1/3cup peanut butter
  • 1/4cup rice malt syrup
  • 1tbsp coconut oil
  • 2tsp water
Instructions
  1. Line a square tin (around 20cm x 20cm or similar) with baking paper and set aside.
  2. Quickly blitz puffed rice, coconut and pepitas until they start to break down – but leave some texture.
  3. Finely chop dates and add to above mixture.
  4. Combine peanut butter, rice malt syrup, coconut oil and water and mix well.
  5. Add all ingredients together and mix until well combined.
  6. Press into tin and place in the fridge or freezer to set.
  7. Once set cut into 12 pieces, then store in an airtight container in the fridge or freezer.
Recipe Notes

112 calories each

Print Recipe
Puffed Rice and Coconut Bars
Puffed Rice and Coconut Bars
Course Snacks
Cuisine Snacks
Servings
bars
Ingredients
  • 2 cups puffed rice
  • 1/4 cup shredded coconut
  • 1/4 cup pepitas
  • 40 grams pitted dates
  • 1/3 cup peanut butter
  • 1/4 cup rice malt syrup
  • 1 tbsp coconut oil
  • 2 tsp water
Course Snacks
Cuisine Snacks
Servings
bars
Ingredients
  • 2 cups puffed rice
  • 1/4 cup shredded coconut
  • 1/4 cup pepitas
  • 40 grams pitted dates
  • 1/3 cup peanut butter
  • 1/4 cup rice malt syrup
  • 1 tbsp coconut oil
  • 2 tsp water
Puffed Rice and Coconut Bars
Instructions
  1. Line a square tin (around 20cm x 20cm or similar) with baking paper and set aside.
  2. Quickly blitz puffed rice, coconut and pepitas until they start to break down - but leave some texture.
  3. Finely chop dates and add to above mixture.
  4. Combine peanut butter, rice malt syrup, coconut oil and water and mix well.
  5. Add all ingredients together and mix until well combined.
  6. Press into tin and place in the fridge or freezer to set.
  7. Once set cut into 12 pieces, then store in an airtight container in the fridge or freezer.
Recipe Notes

112 calories each