Carob Crackle Bars

Carob Crackle Bars

CAROB CRACKLE BARS

By Tanika Douglas

Makes 10 Bars

 

INGREDIENTS:

  • 3 tbs The Carob Kitchen Raw Carob Powder
  • 2 ½ cups rice bubbles
  • 1/3 cup desiccated coconut
  • ½ cup rice malt syrup
  • 1/3 cup coconut oil
  • pinch of salt

 

METHOD:

  1. Line a 20cm square baking tin with baking paper.
  2. Add the coconut oil, rice malt syrup, and salt to a large pot and place over medium heat.
  3. Bring to the boil, then immediately turn off heat, and remove pot.
  4. Mix in the coconut, rice bubbles and carob powder.
  5. Spoon mixture into the lined tin, and firmly press down with the back of a spoon to smooth.
  6. Place in the fridge for one hour to set. Remove from the fridge, and cut immediately into ten bars with a sharp knife.
  7. Store bars in the fridge in airtight container for up to five days.

Please Note: Bars must be stored in the fridge to maintain their crispness.






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