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Course
Snack
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Prep time
15 Mins
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cook time
60 Mins
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servings
10
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Author
product used in the recipe
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1
To make the puffed rice, preheat oven to 200°F/100°C with fan function on. Line a large baking sheet with parchment paper to prevent sticking.
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2
Add rice to a heatproof bowl and cover with boiling water. Let soak for 5 mins, then drain and spread evenly onto prepared baking sheet.
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3
Place baking sheet in oven and allow rice to dry for 50-60 mins, making sure to stir it every 15 mins. When completely dry and crispy, remove from oven.
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4
Heat oil in a medium-sized heavy-bottomed pot to a temperature of ~420°F/215°C.
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5
Prepare a large tray lined with kitchen paper to drain the puffed rice. Take dried rice grains and drop them into the hot oil in small batches, immediately removing them once they puff up. Place them on the kitchen paper to remove excess oil and allow to cool. Measure out 1 cup of puffed rice for the energy bar recipe and save the rest for future use.
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6
Line an 8x8 inch baking pan with parchment paper and set aside.
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7
In a large mixing bowl, combine rolled oats, 1 cup of puffed rice, chopped hazelnuts, dried fruit, and finely chopped/mashed dates. Mix well until evenly distributed.
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8
Melt the dark chocolate and add it to the bowl, mixing until everything is evenly coated.
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9
Transfer the mixture to the prepared baking pan, pressing it down firmly into an even layer using a spatula.
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10
Freeze the bars for at least 30 mins or until firm. Once set, remove the bars from the pan using the parchment paper and cut into desired size bars.
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11
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
product used in the recipe
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