Preparation Time: 3 minutes
Cooking Time: 10 minutes
Makes: 15-20 rectangles
Ingredients100g almond meal (or hazelnut meal for a nuttier taste)
80g rice malt syrup
50g dessicated coconut
100g coconut oil
20g cacao powder
pinch of sea salt
20g rice bubbles for an extra crunch (can leave out if you want)
1. Combine the almond meal, rice malt syrup, coconut, coconut oil, linseed, and rice bubbles if you are using these.
2. Press mixture into a small lined tray and press into the mix with your hands and place in the fridge or freezer to set for 5-10 minutes.
3. Once this mix has set, remove from the tray and cut into little rectangles. It is best served chilled or else they will melt on a warm day.To store keep these in a container in the fridge or freezer for a longer shelf life. But I doubt that they're last that long.
If you need it to be sweeter, throw in a few chocolate drops and that will hit the spot.