clean eating, 3 ingredient, caramel, crispy rice puffs
Every kid loves a rice crispy treat, rice bubbles coated in melted marshmallows and butter. Chewy, gooey, crunchy and oww so decadent! While these can be purchased in Australian shops as LCM bars – I wanted to make a cleaner version of the treat. As my kids hadn’t yet tried the real thing they were the perfect guinea pigs to experiment on.
I replaced the marshmallows with dates and the butter with coconut oil. Three ingredients and only 5 minutes to make.
We used Freedom Food Puffed Rice to ensure they are gluten free but the regular kind will work just fine.
ingredients
- 3 cups puffed rice (120g)
- 12 Medjool dates – pitted
- 2 tbsp coconut oil (20g)
directions
- Place pitted dates and coconut oil in food processor and blend into a paste. Thermomix – 30 seconds, speed 7. Scrape and repeat.
- Combine puffed rice with caramel mixture stirring until mixed through.
- Press into a lined square tin and allow to set in the fridge.
- Cut and enjoy your caramel rice puffs!
For other treats ideas click here.
