An old-school favourite that never dates. This version is a healthier take on tradition, using puffed brown rice, cocoa powder and honey.
- 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
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.
Refrigeration time: 30 minutes
- 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.