Coco Bars

Made with only 6 ingredients including chia seeds, cacao and coconut, these delicious coco bars are the perfect lunch or after school treat!

5 from 18 votes

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Course: sweet

Cuisine: Slices

Prep Time: 10

Cook Time: 0

Chilling time: 2

Total Time: 2 10

Servings: serves

Calories: 364kcal

Place the rice bubbles, chia seeds, coconut and cacao powder into a large bowl.
Pour over the honey and melted coconut oil and mix together really well.
Place the mixture into a lined 20cm square cake tin and press down firmly (I like to use a round glass and roll it over the mixture to really press it down extra hard).
Place the tin into the fridge and leave for 2-3 hours or overnight.
Take out of the fridge and cut into bars. Note - they will soften once out of the fridge.
Store the bars in an airtight container in the fridge.

RECIPE NOTES & TIPS

INGREDIENTS:

Rice Bubbles (also known as Rice Krispies) are a cereal made with puffed white rice. Alternatively, you can also use puffed brown rice (found in the health food section) or puffed wheat. Rice Bubbles are not gluten free, but gluten free alternatives can be purchased from the supermarkets and health food stores if gluten free bars are required.
Honey is combined with the coconut oil to make a sticky “glue” for the bars. You could also use brown rice syrup or maple syrup, although they will be a little crumblier this way.
Coconut oil is used to hold the bars together in the fridge. Coconut oil (and therefore the bars) will soften at room temperature. If you prefer a firmer bar, you can swap for equal quantities of unsalted butter.
Raw cacao powder is used to add the natural chocolate flavour. You can find cacao powder in the health section of the supermarkets, or in health food stores. Alternatively, unsweetened cocoa powder can be used.

MORE TIPS:

As coconut oil softens at room temperature, these bars need to be kept refrigerated or frozen to hold their shape. They will start to fall apart at room temperature, so are best eaten straight from the fridge or freezer. For a firmer bar, butter can be used instead.
Use a glass or another tin to press the mixture down very firmly into the tin. It is important that the slice is pressed down very firmly so that it doesn’t crumble when sliced.
Refrigerate before cutting - if you allow the slice to come to room temperature first, the bars will crumble when cut. Use a sharp knife and slice it straight from the fridge when cold.
Storing - these bars will keep in an airtight container in the fridge for about a week and can be frozen for up to 3 months.