Rice Puff Bars | Wild Healthy
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Rice Puff Bars

Rice Puff Bars

A simple oul marshmallow hasn’t passed these lips in years. On the plus side, that means a bunch of crappy, unhealthful foods has not passed these lips in all those years either (I’m looking at you Rice Krispy Treats). I recently googled the ingredients to Rice Krispy Treats and, well, have a look….
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Ain’t nothing good about that list of ingredients, save the fortified B Vitamins maybe, but even then. It’s rice! Rice already has B vitamins!

Real rice does, anyhow.

So Carla here got to thinkin. And thinkin got to plottin. And plottin got her to the health store to spend about 15 quid on ingredients. Namely;
1 bag of organic puffed brown rice
1 bag organic dates
1 jar tahini
I had maple syrup and vanilla powder already, and so, armed with yum-yums, I set out to make a sweet fudgy Rice Krispy treat; wild healthy style.

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A few months back, in a fit of procrastibaking, I came across Susan Jane White’s recipe for tahini fudge that made me extremely happy. Like, stick your face in, happy. Check it out here. It inspired me to play around with the fudge as a binder of sorts, and so a version of that is the basis of this recipe.

What You’ll Need

1 cup soaked dates (or medjool dates if ya can afford them ya lush!)
1/4 cup tahini
2 tbsp maple syrup
1 tbsp vanilla powder (essence will do too)

4 cups puffed rice

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Directions
If using dried dates, place them in a bowl and cover with water, soaking for a couple of hours until they look like your fingers do when you’ve been in the bath too long. That’s how you know they’ve moistened adequately.
Drain them and throw them into your high speed blender, along with tahini, maple syrup, and vanilla powder.

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Pour the 4 cups of puffed rice into a bowl. Scrape out all the fudge from the blender into the bowl with the rice puffs. Don’t worry if there are chunks of dates in the mixture. I like to think of them like they’re the ring in a barn brack; the luckiest person at the table gets the chunks of dates. (For those unfamiliar with barn brack, google it- the most dangerous yet exciting thing one can do to one’s baking).

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Once all the ingredients are combined, transfer into a square cake tin, about 1/2″ deep, pressing and packing the mixture with a spatula.

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Place in the fridge for about an hour just to firm up the fudge binder a little. Cut into bars and serve. Should make about 12 bars. It’s a lot to get through and they don’t really freeze well, so you’ll have to share and invite friends over for help.

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I’m pretty proud to make an oil free dessert like this. They are full of fat from the tahini and high in natural sugars from the dates and maple syrup, but the one thing going for them is they are oil free. You’re welcome, oil-haters xxx

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1Comment
  • Manny Rutinel
    Posted at 03:26h, 24 July Reply

    What a great post! I just followed you to stay updated on your future posts and I look forward to them. I recently started my own vegan/political blog, so feel free to check it out and let me know what you think!
    http://MannyRutinel.com

    Have a great day! 😀

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