Kellogs LCM bars were all the rage a few years back. They are a new packaged version of the old classic rice bubble slice, which was an absolute favourite at every kids birthday party growing up, and still is today!
Whether you're making the traditional version or buying the packaged bars at the supermarket, now you can have the same great taste, without all the sugar and additives!
Makes 8-12 bars
Time: 20 mins
1. Line a 20x20cm slice tray or pyrex dish with baking paper.
2. in a large bowl combine rice puffs, chia, coconut and cacao powder. Set aside.
3. In a saucepan, combine cashew butter, rice malt syrup and coconut oil and simmer until well combined and caramel-like consistency (approx 5 mins).
4. Pour wet ingredients over dry and mix well.
5. Scoop mixture into prepared tray, wet hands and press down very firmly to obtain a flat surface and no gaps between rice puffs.
6. Transfer to the fridge for 1 hour before slicing into desired bar sizes.
Will keep in the fridge for 3-4 days. Does not freeze well, as the rice puffs losetheir crunch.
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My best friend growing up was originally from the US, so I was introduced to American candy early! When we moved cities away from each other, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's.
Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.
I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!
These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.