Vanilla Rice Crispy Bars

Cook Time 15 minutes + 45 minutes chilling

Servings 16


1 tsp vanilla extract with seeds

¼ cup coconut oil 

⅓ cup date syrup

4 cups puffed rice 

100g white chocolate, melted plus extra for garnish


Melt the coconut oil and chocolate together over a bain marie.

Remove and cool slightly then stir in the vanilla and date syrup. Add the rice puffs to the mixture and coat well in the chocolate syrup mixture.

Spray a 26cm x 16cm slice tin with oil and place a piece of cling in the base, ensuring it overhangs. Pour in the mixture and press down to compact it and even out. Cover with cling film and chill in the fridge for 45 minutes or overnight until set.

Melt some more chocolate and drizzle over the bars. Cut into bars and serve or wrap individually for a lunchbox. 


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