Coconut Carob Puffed Rice Bars

Posted on by Lisa Codina 2609 Views

Tired of the same ole’ energy bars (which are usually loaded with sugar and sodium!)? Well, look no further! These treats are not only decadent and filling, they’re also made from organic and natural ingredients, which means…they’re healthy!!

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The substitution options are endless…don’t like sunflower seeds, try adding chopped pistachios…or add some raisins or cran-raisins for extra sweetness. They are the perfect treat (just as good as “heaven in a bite” treats!) for moms and dads on-the-go, and not to mention a hearty, healthy treat for kids! They are quick and easy to make…and I bet they will be disappear just as quickly…Enjoy!

Here’s a more BLW-friendly alternative: Healthy Puffed Rice Carob Krispies

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2 tbsp. organic extra-virgin coconut oil
1/4 cup almond butter (or natural organic peanut butter)
1 cup raw honey or organic brown rice syrup
1/4 cup raw sunflower seeds (optional)
1/2 cup shredded unsweetened coconut flakes
2 tbsp. ground flax seed
1/2 cup carob (or chocolate) chips
2 1/2 cups puffed rice
2 1/2 cups puffed millet
*You can use a mix of puffed rice and millet or one or the other-I do find that the mix works best in this recipe!

Heat oil in a large saucepan on medium-low heat until melted.  Add brown rice syrup, almond butter and flax seed and stir for a minutes until melted and combined.

Once all the liquid ingredients have melted, reduce heat to low, add coconut flakes and sunflower seeds, and stir until combined.

Add puffed rice and/or millet and fold into the liquid mixture until it is all well-coated.
*If you find the puffed rice is not sticking together just add 1 tbsp at a time of brown rice syrup.  If the mixture is too sticky just add some more puffed rice until you get the desired consistency.

Turn the heat off then mix in the carob chips until melted.  The mixture should clump together well and the pan should be dry (meaning no extra syrup in the pan!)

Coat a biscotti pan (or other shallow pan of choice) with cooking spray (or lined with parchment paper) and transfer the mixture to the pan.  Spray your fingers lightly with cooking spray and pat down the mixture until it is flat and uniform.

Store in the fridge for at least 2 hours before cutting…if you cut it while it is still warm it will fall apart!

Cut into desired portion size.

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Eat right from the fridge or remove 10 minutes before serving them to toddlers so they soften slightly.  I love having these for breakfast with tea…but I often find myself nibbling on them at any time of the day (or night!)

;-)

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  • Tammie T

    Just made this one. Tweeked it a little as I didn’t have enough ingredients: not enough rice syrup, so I added a bit of black molasses and a dash of honey..And left out the carob/choc as I didn’t have any of that either… But it came out perfectly, stuck together after about two hours in the fridge..so very yummy!! and dairy free!!! Yey!
    Many thanks,

    • http://www.facebook.com/lisa.corda.37 Lisa Corda

      Awesome! I love hearing how the recipes turn out! I don’t know about you, but we LOVE these!! I make them at least 2-3 times a month…that’s a lot of carob chips, brown rice syrup, etc…lol!

  • Hope

    Anyone have success freezing these?

    • Lisa @bitesforbabies

      I had never stored these in the freezer until a mom (who bought a huge amount from one week’s menu) had asked me. I tried it and they froze perfectly! Just remove them from the freezer 5-10 minutes before eating, depending on how you prefer the consistency. I usually don’t freeze these-I make enough for a week’s worth of breakfasts for me (I eat ALL my sugar in the morning,lol!) and they keep extremely well in the fridge stored in an airtight container or zip-lock bag.

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