Puffed Rice and Pistachio Energy Bars - Gluten Free and Vegan

We all need a little hit of unrefined sugar, protein and carbs now and then to boost our energy levels and get us through to the next challenge... even if that challenge is just to make it through to 4pm without a nanna nap.



Puffed Rice and Pistachio Energy Bars - Gluten Free and Vegan
slightly adapted from here
Makes 8

45g puffed brown rice
80g natural almonds, roughly chopped
70g pistachios, roughly chopped
50g white chia seeds
175g brown rice syrup
140g smooth peanut butter
1 teaspoon vanilla extract
Good pinch of sea salt flakes, plus extra for sprinkling
80g dairy free dark chocolate, melted


Spray a 20cm square cake pan with cooking oil and line the base and sides with baking paper.  Set aside.

Put the puffed rice, almonds, pistachios and chia into a large mixing bowl.  Set aside.

Pu the rice syrup and peanut butter into a small saucepan over medium heat and stir until smooth.  Remove from the heat and add the vanilla.  Pour the peanut butter mixture to the puffed rice mixture, add a generous pinch of sea salt flakes and mix thoroughly, making sure all the dry ingredients gets a good coating of the sticky syrup mixture.  Spoon the mixture into the prepared pan and press it firmly into the corners and edges, smooth the top by rolling a jar or glass over it.  Pop it in the refrigerator to chill for a couple of hours.

Lift the slab out of the cake pan using the overhanging baking paper.  Cut into 5cm x 10cm pieces and dip each end into the melted chocolate and sprinkle the chocolate with a little extra salt flakes. Place them on a baking tray lined with baking paper and put them back into the refigerator to firm up. The in the refrigerator until your ready to serve.P: Keep refrigerated in an airtight container for up to five days.