
Chewy Coconut Energy Bars 16 energy bars Prep: 5 minutes Cook: 30 minutes chilling Cane Sugar Free Dairy Free Vegan Vegetarian These no bake energy bars are a wonderful snack. With just a few simple ingredients (that you’re likely to have in the cupboard already) they are quick and easy to make. Whip them up when you have a spare 5 minutes and they will last in the fridge for a week or in the freezer for months. Healthy snacking made easy! Made with Organic Rice Syrup Brown Rice Ingredients 1/2 cup Pureharvest Organic Rice Syrup 1/2 cup Almond butter 2 Tbsp coconut oil 1 tsp vanilla extract 1/8 tsp sea salt 2 cups rolled oats 1 1/2 cups desiccated coconut 100 g chocolate chips (optional) Instructions Heat the rice malt syrup, almond butter and coconut oil together in a saucepan until warm and melted. Remove from heat and stir through the vanilla and sea salt. In a large bowl mix together the oats, coconut and chocolate chips. Poor over the rice malt syrup mixture and stir well to combine. The chocolate chips will met with the heat of the rice malt mixture. However if you want to keep them whole, add them towards the end so they don't melt from the heat. Line a sheet tray (roughly 15X15cm) with foil or cling film and spoon in the mixture. Flatten out with a spoon. Sprinkle with desiccated coconut and place in the fridge to set up, about 30 minutes or in the freezer for 10 if you want them quicker. Cut into 16 bars or squares. These bars will store in the fridge for up to a week or in the freezer for up to 3 months. Share this recipe Print recipe

Chewy Coconut Energy Bars

16 energy bars
Prep: 5 minutes
Cook: 30 minutes chilling

These no bake energy bars are a wonderful snack. With just a few simple ingredients (that you’re likely to have in the cupboard already) they are quick and easy to make. Whip them up when you have a spare 5 minutes and they will last in the fridge for a week or in the freezer for months. Healthy snacking made easy!

Made with: Organic Rice Syrup

Brown Rice

Ingredients

1/2 cup Pureharvest Organic Rice Syrup
1/2 cup Almond butter
2 Tbsp coconut oil
1 tsp vanilla extract
1/8 tsp sea salt
2 cups rolled oats
1 1/2 cups desiccated coconut
100 g chocolate chips (optional)

Instructions

Heat the rice malt syrup, almond butter and coconut oil together in a saucepan until warm and melted. Remove from heat and stir through the vanilla and sea salt.
In a large bowl mix together the oats, coconut and chocolate chips. Poor over the rice malt syrup mixture and stir well to combine. The chocolate chips will met with the heat of the rice malt mixture. However if you want to keep them whole, add them towards the end so they don't melt from the heat.
Line a sheet tray (roughly 15X15cm) with foil or cling film and spoon in the mixture. Flatten out with a spoon. Sprinkle with desiccated coconut and place in the fridge to set up, about 30 minutes or in the freezer for 10 if you want them quicker.
Cut into 16 bars or squares. These bars will store in the fridge for up to a week or in the freezer for up to 3 months.

Share this recipe