- 4 cups (120g) rice bubbles or any puffed rice
- 1/4 cup (40g) chia seeds
- 2 cups (200g) desiccated coconut
- 1/4 cup (25g) raw cacao powder
- 3/4 cup (255g) honey or 1 cup rice malt syrup
- 1/2 cup (110g) coconut oil melted
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.
Store the bars in an airtight container in the fridge.
Please note that using honey will keep the bars together more firmly than rice malt syrup.
To ensure that the bars don't crumble when being sliced, make sure the mixture is pressed very firmly into the tin and allow to set for 2-3 hours in the fridge.
Use a cake tin of the same size to help press the mixture down firmly. It's important that the mixture is pressed down very firmly so that it doesn't crumble when sliced.
Remove the slice from the fridge and cut immediately (if you allow it to come to room temperature, it will crumble on slicing).
Cut the coco-pop bars with a very sharp knife while the slice is still in the tin.
Place the slice pieces back into the fridge as soon as you've cut them (to keep them intact).
Calories: 364kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 16g | Sodium: 10mg | Potassium: 204mg | Fiber: 5g | Sugar: 8g | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 2.3mg