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Coconut apricot puffed rice bars

Chewy, crunchy and naturally sweet coconut apricot puffed rice bars, that make a perfect snack of breakfast addition. They involve zero baking, very little prep, a handful of ingredients and last for days.

Chewy, crunchy and naturally sweet coconut apricot puffed rice bars, that involve zero baking, very little prep, a handful of ingredients and last for days.

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Ingredients

Instructions

  1. Place puffed rice, almonds, apricots and pistachios in a large bowl. Combine honey, coconut oil and coconut butter in a small saucepan set over medium heat. Let mixture get warm and keep stirring until the it comes together. Remove from heat and pour it over the dry ingredients. Stir well to combine and all dry ingredients are moistened. 
  2. Line an 8-inch (20-cm) square pan with baking paper, leaving some overhang so you’ll be able to pull the bars out. Scrape the rice mixture into the pan and press it down firmly with a spatula or spoon, making it as even as possible. Cover pan with foil and chill in the refrigerator for 1-2 hours or in the freezer for about 30-45 minutes, until set. 
  3. Take pan back out and slice the set mixture into bars or squares (I like to make 16 small squares and I find this easier to cut into when I pull the whole thing out of the pan). Keep bars in an airtight container in the refrigerator and eat within a week. 

Notes

You can change the ratio of all ingredients if you wish. Sometimes I love to use coconut flakes instead of almond flakes. Because apricots are already sweet, you don’t want to go overboard with the honey. But if you’re using different dried fruit or are skipping it entirely, feel free to use more honey or other sweetener.