As gluten free and/or vegan eating habits are becoming more common, we must begin to adapt our recipes. We love this recipe by Izy Hossack as a fun, healthy, lunchbox or study snack.
1/4 cup coconut manna or coconut butter
1 tbsp coconut oil
5 tbsp (1/4 cup + 1 tbsp) agave syrup or brown rice syrup (you can use honey, if not vegan)
1 tsp vanilla extract
a pinch of salt
1/2 cup unsweetened , desiccated coconut
1 1/2 cups puffed brown rice cereal
1 1/2 cups quick oats (gluten free if needed)
dark chocolate chips - however many you want
1. In a large pot, heat the coconut manna/butter, coconut oil and syrup together, stirring over a medium heat until it starts to gently bubble.
2. Add the vanilla and salt and continue to heat for 2 minutes.
3.Take off the heat and stir in the coconut, puffed rice and oats.
4. Scrape the mixture into a lined 10 x 7-inch or 9-inch square tin. Gently spread it out with your hands and press down quite firmly to pack the mixture together.
5. Quickly sprinkle over the chocolate chips and push them down a bit, then leave to cool. They can be left at room temperature or put in the fridge for 30 minutes.
Cut into 10-16 bars or squares and store in an air tight container. Perfect break snack for during the week or with more choc chips, a yummy treat for the weekend!