Healthy LCM Bars

Two pieces of rice bubble slice with 100s and 1000s on a blue and white plate.

A simple 4 ingredient recipe for making healthy LCM Bars at home using just honey, rice bubbles, coconut oil and sprinkles!

5 from 20 votes

Print Pin

Course: Slices

Cuisine: Australian recipe, western

Prep Time: 5

Chilling time: 3

Total Time: 3 5

Servings: pieces

Calories: 242kcal

Author: Lucy - Bake Play Smile

Equipment

Fridge
Thermomix (optional)

Ingredients

4 cups (120g) rice bubbles (or any puffed rice)
½ cup (170g) honey
⅓ cup (70g) coconut oil liquid
sprinkles or 100s and 1000s

Instructions

Conventional Method

Grease and line a 20cm X 20cm square cake tin with baking paper.
Place the rice bubbles, honey, coconut oil and sprinkles into a bowl and mix together really well (the rice bubbles should all be coated with the honey and coconut oil).
Spoon the mixture into the prepared tin and press down firmly (see notes). Add extra sprinkles.
Place into the fridge for 2-3 hours or overnight. Cut into slices straight from the fridge (with the slice still in the tin). Store in the fridge for up to 7 days (or freeze for up to 1 month). Serve straight from the fridge (see notes).

Thermomix Method

Grease and line a 20cm X 20cm square cake tin with baking paper.
Place the rice bubbles, honey, coconut oil and sprinkles into the Thermomix bowl and mix on REVERSE Speed Soft - Speed 1 using the spatula to help mix. Continue mixing until the rice bubbles are all coated with the honey and coconut oil.
Spoon the mixture into the prepared tin and press down firmly (see notes). Add extra sprinkles.
Place into the fridge for 2-3 hours or overnight. Cut into slices straight from the fridge (with the slice still in the tin). Store in the fridge for up to 7 days (or freeze for up to 1 month). Serve straight from the fridge (see notes).

Video

Notes

RECIPE NOTES & TIPS

Ingredients Info

rice bubbles – also called rice krispies or puffed rice. I use Kellogg’s brand, but you can use any brand you like.
honey – for a vegan slice, you can substitute with bee-free honey, agave nectar, or sorghum syrup.
coconut oil – this helps to give the slice it’s delicious crunch. Use liquid coconut oil for this recipe. If you live in a warm climate, your coconut oil will already be liquid. If you live in a cool climate and your coconut oil has solidified, simply warm it into the microwave to melt before using.
sprinkles – like 100s & 1000s. You can also make your own sprinkles from desiccated coconut.

More Recipe Tips

Storing - It will keep in the fridge up to 7 days.

Freezing - Freeze for up to 1 month.

Serving - This slice needs to be served chilled directly from the fridge or freezer. Once brought to room temperature it will begin to crumble.

Pressing the mixture into the tin - Use a cake tin of the same size to help press the mixture down firmly. Place the empty tin (of the same size) over the top of the tin holding the mixture and press down as hard as you can.

Not suitable for lunchboxes - This slice is best when eaten while chilled. Once it sits out, the coconut oil and honey will melt, causing the slice to crumble. Avoid sending this slice in lunchboxes (keep it for a yummy after school snack instead).

Cutting the slice - chill for a minimum of 3 hours (best overnight) before cutting 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.

Nutrition