Makes around 20 squares

Ingredients

21?2oz / 75g / 3 cups organic puffed rice (e.g. Kallo)
5 tbsps toasted sesame seeds
2 tbsps chia seeds
21?2 oz / 75g / 1/3 cup coconut oil
21?2 oz / 75g / 1/3 cup rice syrup
51?2oz / 150g / 2/3 cup creamed coconut
Pinch of salt

Preparation Method

1 Line a small baking tin (approx. 8 / 9 inches square) with baking paper. 2 Put the puffed rice, sesame seeds and chia seeds in a large bowl.
3 In a saucepan melt the coconut oil, rice syrup, and 31?2 oz / 100g / 0.4 cup of the creamed coconut and stir until melted and combined.
3 Add to the rice and seeds mix and stir until well combined. Press the mix firmly into the lined tray. (Put another piece of baking paper on top so it doesn’t stick to your fingers.)
4 Using the same saucepan, melt the final 2oz / 55g / 1/4 cup of creamed coconut butter with the pinch of salt. Pour over the top of the mixture in the tray.
5 Put the tray in the fridge until firm.
6 Once it’s set, slice it into small squares using a hot knife. Store in an airtight container in the fridge.