Ingredients

• 4 cups puffed rice
• 1/2 cup shredded coconut 
• 1/4 cup cashews soaked 
• 1/2 cup Dark Roasted Peanut Butter
• 1/3 cup rice malt syrup
• 1/4 cup coconut oil
• 3 Tbsp cacao butter (optional, but provides a delicious chocolatey flavour)
• Dark chocolate for drizzling

Method

1. Preheat oven to 160C.
2. Place puffed rice on a baking tray and bake the puffed rice for 15 minutes (this helps to dry the rice out, and ensures a crunchy texture)
3. 5 minutes towards the end of baking the rice, add the coconut, to lightly toast it. In a blender, add the remaining ingredients except the dark chocolate, and blend until smooth.
4. In a bowl mix together the ingredients, transfer the mix into a lined slice tray, press the mix down with back of a spoon, and allow to set in freezer (approx 20 minutes). Slice into bars and top with melted dark chocolate and extra coconut. Enjoy! I prefer to eat them cold out of the freezer, but they can be served at room temp.

This recipe was provided by April’s Taste Tester Emerson McMaster from @emerson_cooks