- 1 Cup Puffed Quinoa
- 1 Cup Puffed Brown Rice
- 1/4 Cup Pumpkin Seeds
- 1/4 Cup raisins
- 2 tbsp Cashew (or almond) Butter
- 2 tbsp Coconut Oil
- 2 tbsp Rice Syrup
- 1 tsp vanilla bean extract
- ½ Cup Coconut Oil
- ¼ Cup Cacao Powder
- 2 tbsp maple syrup
- Pinch Maldon Sea Salt OR 100g Dark Chocolate melted with 2 tbsp coconut oil
Slowly melt the nut butter, coconut oil and rice syrup over a low heat in a small pan. Put the puffed rice, quinoa, raisins and seeds into a bowl and pour this deliciously sticky liquid over it. Stir gently with a folding motion, and add the vanilla to this.
Flatten well into a lined 8” square baking tray with a spatula. Cover and freeze.
In a bain-marie melt the coconut oil (or chocolate and coconut oil) and whisk in the cacao powder and maple syrup til smooth. Pour over nut mixture and tip until evenly covered. Re-freeze for ½ an hour. Slice into squares. Keeps best in freezer, but leave for a few minutes to soften before eating. Lasts up to a month.