Makes 15
INGREDIENTS
- 70g (2 cups) puffed rice
- 30g (1 cup) quinoa puffs
- 30g (½ cup) moist coconut flakes
- 150g medjool dates, pitted, finely chopped
- 100g 85% dark chocolate, melted, plus extra, to drizzle
- 1 Tbsp coconut oil, melted
METHOD
- Grease a 16 x 26cm slice pan and line with baking paper, allowing the long sides to overhang. Combine the puffed rice, quinoa puffs and coconut flakes in a large bowl. Add the dates and mix well.
- Make a well in the centre. Add melted chocolate and coconut oil. Stir to combine. Transfer to prepared pan. Use the back of a spoon to press firmly into pan. Place in the freezer for 10-15 minutes, until firm.
- Drizzle with extra chocolate. Cut into bars.
Per serve: 514kJ | total fat 6g | saturated fat 4g | fibre 1g | protein 1g | carbs 15g
