RICE BUBBLE SLICE

Gluten, dairy, nut and egg free

 

INGREDIENTS:

  • 250g Medjool Dates, seeds removed and chopped
  • Juice of 1 orange
  • ยนโ„ยณ Cup solid coconut oil, firmly packed
  • 1 Tbsp. Pure maple syrup
  • 2 Tbsp. water
  • 4 Cups rice bubbles

METHOD:

  • Grease and line a square slice tin.
  • In a small saucepan on medium heat, bring the coconut oil, dates, water and orange juice to the boil.
  • Reduce the heat to low and simmer for 5 minutes stirring and squashing the dates, until the dates have melted down and all the ingredients have come together to form a thick sauce.
  • Pour the rice bubbles into a large bowl.
  • Pour the date mixture over the rice bubbles and mix them both together until all the rice bubbles are coated in the date mixture.
  • Pour into the slice tin and spread it evenly in the tin. Press the rice bubbles down firmly to compact them.
  • Refrigerate for at least 30 minutes to set.
  • Take the slice out of the tin and cut into small pieces.

You can add 200g dark chocolate melted with 1 Tbsp. butter on the top before placing in the fridge.

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3 thoughts on “RICE BUBBLE SLICE

  1. Hey Naomi im going to give your rice bubble slice a go today ๐Ÿ˜Š Will let you know how it turns out ๐Ÿ˜Š

    Like

    1. Excellent. Take a photo and send it me so i can put it on the blog please?

      Like

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