This delicious chocolate bar is sure to bring a smile to your face and your tummy, with no butter or white flour in sight. Instead, metabolism-boosting coconut oil, natural sweeteners and low-GI puffed brown rice make for a delicious treat that can be enjoyed without the guilt.
SERVES: 14 bars
- ¼ cup brown rice syrup or honey
- 2 tbsp natural almond or peanut butter
- 1 tsp pure vanilla extract
- ½ tsp Himalayan salt
- 1¼ cups puffed brown rice
- 1¼ cups Medjool dates, soaked in water for 1 hour
- 1 tbsp almond or peanut butter
- 1 tsp Himalayan salt
- ½ cup coconut oil, melted
- ½ cup cacao powder
- 1½ tbsp brown rice syrup or honey
- Line a 20 cm square pan with baking paper.
- For the crust, melt together the brown rice syrup, nut butter, vanilla and salt in a pan over a low heat until viscous or pourable. Remove from heat and add puffed brown rice, stirring well to coat.
- Pour the mixture into the pan and with a palette knife or wet hands spread to evenly cover the base. Place in the freezer while you make the caramel.
- To make the caramel, place dates, nut butter, salt and 1 tablespoon of water in a food processor, blend until smooth. Spread caramel over the crust and return to the freezer for 10 minutes.
- Prepare the chocolate by mixing together coconut oil, cacao powder and brown rice syrup until well combined.
- Spread chocolate on top of the caramel and freeze for a few minutes until almost set.
- Slice into bars and freeze again for 10 minutes before enjoying.
Store remaining bars for up to a week in an airtight container in the fridge. They will likely fall apart if left at room temperature for a long time due to the coconut oil content.
This recipe was first published on SBS Food. Photographed by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers.