Crispy chocolate & coconut bars

Crispy chocolate & coconut bars

By
From
Posh Rice
Makes
15 bars
Prep
20 mins

A sophisticated version of a childhood favourite, chocolate rice crispy cakes. With coconut oil, nut butter and brown puffed rice, you’ll be justified in feeling virtuous.

Ingredients

Quantity Ingredient
150g puffed brown rice
2 1/2 tablespoons coconut oil
100g honey
125g almond butter
3 tablespoons cocoa powder
pinch salt

For the topping

Quantity Ingredient
2 1/2 tablespoons coconut oil
200g dark chocolate
25g desiccated coconut
sea salt

Method

  1. Lightly grease and line a 20cm square tin with baking parchment. Tip the puffed rice into a large bowl. In a small pan, melt together the oil, honey, almond butter, cocoa powder and salt, stirring until smooth. Pour over the rice and stir to coat. Transfer to the prepared tin and push down firmly with the back of a spoon to level. Chill for 30 minutes.
  2. For the topping, melt together the oil and chocolate until smooth, either in the microwave or in a heatproof bowl over a pan of simmering water. Pour over the chilled base, then scatter the desiccated coconut and a little sea salt on top. Chill for 30 minutes or until firm, then cut into bars.
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