Snacks
Lunchbox choc ricecake bars
Crunchy chocolate ricecake bars with nut or seed butter and optional lunchbox-friendly add-ins.
Gluten-freeNut-freeVegetarian
I wanted chocolate rice puff bars but slightly healthier, so I came up with this little number! Crunchy, chocolatey and easy to customise with whatever seeds, dried fruit or extras you have on hand.
Gather
Ingredients
- 6 plain rice cakesabout 60g
- 150 g dark chocolate
- 2 tbsp nut or seed butterwe used tahini for a nut-free option
- 1–2 tbsp honey, maple syrup or rice malt syrupoptional
- 2 tbsp pumpkin seeds, sunflower seeds or chopped nutsoptional
- 2 tbsp dried fruitoptional; cranberries, raisins or chopped apricots. This will reduce the crunch slightly.
- 1 tbsp chia or flax seedsoptional, for extra fibre
- a pinch salt
Make
Method
- Blitz the rice cakes in a food processor until you have small crumbs.
6 plain rice cakes
- Melt the dark chocolate gently in a bowl over hot water or in short microwave bursts. Stir in the nut or seed butter and sweetener, if using.
150 g dark chocolate2 tbsp nut or seed butter1–2 tbsp honey, maple syrup or rice malt syrup
- Mix together the rice cake crumbs, any optional add-ins and a pinch of salt. Pour over the melted chocolate mixture and stir until everything is evenly coated.
6 plain rice cakes2 tbsp pumpkin seeds, sunflower seeds or chopped nuts2 tbsp dried fruit1 tbsp chia or flax seedsa pinch salt150 g dark chocolate2 tbsp nut or seed butter1–2 tbsp honey, maple syrup or rice malt syrup
- Press into a lined tin and press down firmly with the back of a spoon.
- Chill in the fridge for 1 hour, until set.
- Slice into bars or squares.
Made by your family