Chewy, crispy, and naturally sweet coconut apricot puffed rice snacks that last days with only a few ingredients and no baking.
INGREDIENTS
– 3 cups puffed rice– 1 cup flaked almonds(coconut flakes are great too)– 1/2 cup chopped dried apricot– 1/2 cup shelled pistachioschopped– 1/4 cup honey– 1 1/2 tablespoons coconut oil– 1/2 cup coconut butter
Step 1
Put puffed rice, almonds, apricots, and pistachios in a large bowl. Mix honey, coconut oil, and coconut butter in a small pot over medium-low heat.
INSTRUCTION
Step 2
Let the mixture warm and stir constantly until it comes together. Pour it over dry ingredients after removing from heat. A good stir soaks all dry ingredients.
Step 3
Spread baking paper out in an 8-inch (20-cm) square pan, leaving some extra to help you pull the bars out.
Step 4
For the rice to be as even as possible, scrape it into the pan and press it down hard with a spatula or spoon.
Step 5
Wrap the pan in foil and put it in the fridge for one to two hours or the freezer for thirty to forty minutes, until it sets.
Step 6
Remove the pan from the oven and cut the set mixture into bars or squares. I make 16 little squares because it's easier to cut them after baking. Eat bars within a week from a sealed container in the fridge.