Brown Rice Coconut Crunch

Name: Brown Rice Coconut Crunch
Total time: 15 min
Yield: 12 servings
Ingredients: 60 g butter; 115 g honey; 65 g peanut butter; 40 g puffed brown rice; 45 g desiccated coconut; 16 g cacao powder; 7.2 g desiccated coconut

Recipe from @its_mandagram Kid-Approved Recipes 👩🏼‍🍳 · original post

A no-bake lunchbox slice of puffed brown rice, cacao and coconut. For a school-friendly version, swap the peanut butter for tahini.

Serves 12 15 minKid-friendly

veggieno-bakelunchbox

Ingredients

butter60 g
honey — 4 tbsp115 g
peanut butter — 3 tbsp; or tahini65 g
puffed brown rice — 2 cups40 g
desiccated coconut — ½ cup45 g
cacao powder — 2 tbsp16 g
desiccated coconut — 1 tbsp; extra, to sprinkle7.2 g

Method

Melt the butter with the honey and peanut butter.
Add the puffed brown rice, coconut and cacao to a bowl.
Mix the wet with the dry.
Press into a lined tray and sprinkle with extra coconut.
Freeze for one hour, then slice and enjoy.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 60 g Coconut oil instead of butter
- 85 ml Maple syrup instead of honey
Melt the coconut oil with the maple syrup and peanut butter; it sets firm in the freezer the same way.
Dairy-free
- 60 g Coconut oil instead of butter
Melt the coconut oil with the honey and peanut butter as for the butter; the slice sets firm in the freezer.

Swaps are suggestions — check labels if you are cooking for an allergy.

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