CRISPY CEREAL COCONUT BARS
These gooey rich bars are an amazing sweet treat made with natural sugars. Add your favourite dried fruit or chopped nuts for a variation.
Ingredients
120 ml maple syrup
120 ml brown rice syrup
130 grams almond butter
200 grams Chocolate Brown 72% dark chocolate roughly chopped
2 tablespoons Kokonati coconut oil
110 grams Blue Frog Coco Munch Cereal
1 cup Kokonati desiccated coconut chips
1/4 teaspoon sea salt
For the topping:
190 grams Chocolate Brown 72% dark chocolate
4 tablespoons Kokonati coconut oil
25 grams Almonds toasted and sliced
1/4 teaspoon sea salt
Method
Line 20 by 15 cm baking tin with baking paper, allowing it to drape over the edges
To make the bars: Place the maple and rice syrups in a medium-large pan over medium-high heat. Bring to the boil, stirring frequently for 1 minute
Remove from the heat, and add the almond butter, chocolate, coconut oil, desiccated coconut and salt
Stir until the mixture is smooth and the chocolate melted, folding in the cereal
Transfer mixture to the lined baking tin and pack it firmly and evenly using a spatula
To make the topping: Combine the chocolate and oil in a small heatproof bowl and place over a small saucepan of boiling water over low heat (ensuring water doesn't touch the bowl)
Stir constantly, just until the chocolate has melted, then remove the bowl from the saucepan and allow to cool for 5 minutes
To assemble: Pour the topping evenly over the bar mixture. Sprinkle the toasted almonds and salt over top
Allow to set at room temperature for 2 hours, or in the refrigerator for 1 hour, or until firm. Use the edges of the baking paper to lift the bars out of the tin and cut into 16 even squares