INGREDIENTS

170g Puffed rice + 1 Cup rice malt syrup + 3/4 Cup tahini + 1/2 Cup cacao + 1/4 Cup pure maple syrup + 2 Cups shredded coconut

METHOD

On a medium heat place a saucepan and add rice malt, tahini, cacao and pure maple syrup, stir to combine, bring to bubble and continue to stir for approx 2 mins

In a separate bowl place puffed rice and shredded coconut

Pour the liquid mixture over the dry mix and stir to combine (it will be very sticky) ensure all of the coconut and puffed rice are coated it the wet mix 

Line a large baking/brownie tray approx 3cm depth

Pour mixture into tray and compress with a spoon (I also placed some of the mixture into mini muffin trays as they are the perfect bite size for the kids) Ensure mixture is well compressed into the tray and place into the fridge for 1-2 hours to set

Cut into desired sizes and enjoy!
(Store in fridge in air tight container)

Remember if you make these please TAG me on Instagram and #crystalsquiresinspired