RICE BUBBLE SLICE

Gluten, dairy, nut and egg free

INGREDIENTS:

• 250g Medjool Dates, seeds removed and chopped
• Juice of 1 orange
• ¹⁄³ 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.

http://www.mydoterra.com/naomishomehealth

http://www.facebook.com/naomishomehealth