Toppings (optional):½ cup mix ofnuts, seeds or dried fruit
Wet mix
½cup cocoa or cacao powder
½cup melted cocoa butter
½cuprunny honey or rice malt syrup(use rice malt if vegan)
1tspcinnamon
Method:
Line a 20.5cm x 20.5cm square cake tin with baking paper.
Add to a large bowl the rice crisp cereal, slivered almonds, sunflower seeds, shredded coconut, raisins, chia seeds and pumpkin seeds. Mix together with a spoon until evenly distributed.
Add to a saucepan the melted cocoa butter and honey. Stir over a low heat until combined. Add cocoa powder, salt and cinnamon, and mix well.
Pour melted cocoa mixture over the dry mixture. Using a spatula gently toss until the dry mix is coated evenly.
Add mix into the lined square cake tin, and using the spatula gently press mixture into the tin until compacted tightly.
Wash and dry spatula. Sprinkle over top the optional toppings if using, and using the spatula press down the toppings.
Place in the fridge for an hour to harden. Remove and cut into bars or 8 bars or 16 squares.
Notes:
NOTE These will soften at room temperature if left out for long. Store in fridge or freezer.