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Crunchy Puffed Rice and Peanut Butter Slice

Crunchy Puffed Rice and Peanut Butter Slice | Mr Vitamins

Crunchy Puffed Rice and Peanut Butter Slice

"My children love this organic, refined sugar-free slice as an afternoon snack. It gives them the energy for their after school activities with the added nutritional boost of omega and protein." Elise McKillop

BASE

  • 3 cups organic puffed brown rice
  • 3/4 cup organic crunchy peanut butter
  • 2 tbsp organic virgin coconut oil
  • 1/3 cup organic brown rice syrup
  • 3/4 cup organic omega Seed Mix
  • 1 tsp organic vanilla powder
  • 1/2 cup raw almonds (roughly chopped)

CHOCOLATE TOPPING

  • 3 tbsp organic coconut butter
  • 2 tbsp organic virgin coconut oil
  • 1/2 cup organic cacao powder (lightly packed)
  • 1 tbsp organic brown rice syrup
  1. Preheat a fan-forced oven to 150°C. Bake puffed rice for 15 minutes on a lined baking tray, stirring halfway through. (This gives the rice puffs a crunchy texture). Set aside.
  2. Line a 20cm square baking tin with baking paper.
  3. Add the peanut butter, coconut oil & vanilla in a saucepan and combine, stirring constantly over a low heat. Remove saucepan from heat and stir the brown rice syrup into the mixture until combined. Allow to cool slightly, but not completely.
  4. In a large bowl add the baked puffed rice and omega seed mix. Then combine the wet mix with the dry mix and stir well.
  5. Press the mixture firmly into a lined baking tin with the back of a spoon. Place in freezer to set for approximately 20 minutes.
  6. In the meantime, make the chocolate topping by adding coconut butter and coconut oil to a small saucepan. Combine over a low heat, adding the cacao powder and stirring. Remove from heat and stir the brown rice syrup into the cacao mix until well combined.
  7. Pour your chocolate over the chilled slice and set in the freezer for another 10 minutes.
  8. Remove from freezer and allow to stand for a few minutes.
  9. Slice into squares or bars and store in an airtight container in the fridge for up to 5 days.
Recipe supplied by Honest to Goodness

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