I have always loved rice crispy cakes and used to make them all the time with marshmallows or melted chocolate! These are the perfect alternative to the more conventional recipe and I really like to roll them in to little balls and keep them in the fridge for after dinner! They’re also the perfect option for kids as they are just a slightly healthier twist on the well known treat and they taste just as delicious.
- 110g pitted medjool dates
- 70ml maple syrup
- 50g melted coconut oil
- 40g melted coconut butter
- 25g brown rice puffs
- 45g millet flakes
- 20g desiccated coconut
- pinch of salt
Blend the dates, coconut oil, maple and melted coconut butter until you have a smooth, caramel like consistency.
Pour all the dry ingredients into a bowl.
Add the caramel to the dry ingredients and mix well (you may need to use your hands)
Roll into balls and place in the fridge to set or enjoy as they are.