Ingredients

Makes about 24 squares

5 cups of puffed brown rice ( I love the Rude Health)
1 x 170g jar of almond butter
2 tbsp of melted coconut oil
1/2 cup agave syrup
2 tsp of vanilla
1 pinch of salt
2 tbsp of raw cacoa powder (or just unsweetened cocoa if you cant find cacao)

Method

1. Line a small tray with baking parchment. My tray was about 10 x 8 inches, but nothing bad will happen if yours is a slightly different size.

2. Pour your puffed brown rice into a big bowl. Put all of the ingredients, except for the puffed brown rice into a saucepan and heat gently.

3. Once it is all melted and gooey, pour over the waiting puffs. Stir well so that they are all coated in the chocolatey goo. They will be tingling with happiness at this point, much like a hippo wallowing in a mud bath.

4. Now, tip these into the lined tray and press them down.

5. Pop into the freezer for a couple of hours to firm up and then cut into squares and serve.

Sugar-free coconut, macadamia and cranberry flapjacks

These have that elusive gorgeous chew factor that makes a fantastic flapjack. They are sugar-free and make the most perfect mid-morning snack or afternoon pick-me-up. Packed full of oats, they will be sure to give you the energy boost you need without being laden with sugar, so you won’t get the dreaded sugar slump.

Recipe: Made by Margie

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