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






Skill level

Average: 2.8 (40 votes)


  • 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

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.


Refrigeration time: 30 minutes

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the puffed rice mixture to a big bowl. Add the buttery mixture and stir really well to coat.
  5. 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 Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand