Coconut Apricot Puffed Rice Bars Recipe

Chewy, crispy, and naturally sweet coconut apricot puffed rice snacks that last days with only a few ingredients and no baking.  

– 3 cups (70 g) puffed rice – 1 cup (80 g) flaked almonds, (coconut flakes are great too) – 1/2 cup (95 g) chopped dried apricot – 1/2 cup (60 g) shelled pistachios, chopped – 1/4 cup (60 ml) honey – 1 1/2 tablespoons (20 ml) coconut oil – 1/2 cup (140 g) coconut butter

INGREDIENTS

Put puffed rice, almonds, apricots, and pistachios in a large bowl. Mix honey, coconut oil, and coconut butter in a small pot over medium-low heat.   

INSTRUCTIONS

STEP 1

Let the mixture warm and stir constantly until it comes together. Pour it over dry ingredients after removing from heat. A good stir soaks all dry ingredients.   

STEP 2

Leave extra baking paper in an 8-inch (20-cm) square pan to gently remove the bars. Scrape the rice into the pan and press it down with a spatula or spoon to make it even.   

STEP 3

Foil the pan and refrigerate or freeze it for one to two hours or thirty to forty minutes until it hardens.   

STEP 4

Remove the pan from the oven and cut the set mixture into bars or squares. I make 16 squares since cutting them after baking is easier. Eat wrapped bars from the fridge within a week.   

STEP 5

Orange Infused Sweet Ricotta Peach Cookies Recipe 

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