Today’s no bake chocolate treat is one that kiddies and grown ups alike will love! And I’ve realised that one can never have enough snack ideas in one’s recipe collection when little (and big) tummies need some sustenance in between meals.
These chocolate cereal bars are sweetened with honey and dried cranberries, and are packed with puffed brown rice which is free from gluten and a good alternative to other cereals which may be loaded with sugar. They also don’t require any baking!
I love the chocolatey taste of these bars. It’s rather hard just to have one, but the coconut oil does make them satiating. Keep a stash in your fridge for when you need that little boost, or an afternoon treat.
CHOCOLATE AND CRANBERRY CEREAL BARS
- 125ml (½ cup) coconut oil
- 60ml (¼ cup) honey
- 20ml (4 tsp) cocoa
- 5ml (1 tsp) vanilla extract
- 375ml (1½ level cups) puffed brown rice
- 80ml (1⁄3 cup) dried cranberries
1.) Line the base and sides of a loaf tin with some cling wrap or baking paper and set aside.
2.) Place the coconut oil in a deep saucepan. Stir over a low heat until melted. Remove from the heat and stir in the honey, cocoa and vanilla extract.
3.) Add the puffed rice and cranberries. Stir together well so that everything is completely coated in the chocolate mixture.
4.) Pour the mixture into your prepared tin and gently but firmly press down into an even, compact layer. Pop the tin in the freezer for 45-60 minutes, or until firm enough to cut.
5.) Slice into bars and freeze for another 60 minutes. Store the bars in the fridge.