makes
12
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 cups (60 g) puffed brown rice
- 1 cup (80 g) desiccated coconut
- 120 g unsalted butter
- ½ cup (180 g) honey
- 1 tbsp vanilla extract
- ⅓ cup (35 g) raw cacao or cocoa powder
Refrigeration time: 30 minutes
Instructions
- Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases. Line 2 baking trays with non-stick baking paper.
- Sprinkle the puffed rice and coconut over the prepared baking trays. Bake for 8 minutes or until crispy and the coconut is a nice golden colour. Wearing oven gloves, carefully remove the puffed rice mixture from the oven and allow it to cool on the trays.
- Place the butter, honey and vanilla in a small saucepan. Sift in the cacao with a sifter or sieve. Place over low heat and stir with a spatula until melted and smooth. Allow to cool for 2 minutes.
- Transfer the puffed rice mixture to a big bowl. Add the buttery mixture and stir really well to coat.
- Using a spoon, divide the mixture between the prepared tins (pile them high) and refrigerate for 30 minutes or until set. Keep in an airtight container in the fridge until ready to eat.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
