square 20 by 20 cm silicone cake tin (or line a normal pan)
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Ingredients
250gramschocolate ripple biscuits
1 cuprolled oats
½cupdesiccated coconut
1 cuppuffed rice
½cupcoconut oilmelted
1teaspoonvanilla paste
1cupdark chocolate melts
2 tablespoonsmaple syrup
Instructions
Place the chocolate ripple biscuits and rolled oats into the bowl of a food processor. Blitz together until they resemble sand.
Combine the puffed rice, desiccated coconut, and biscuit mix in a large bowl. Mix well.
Combine the chocolate, coconut oil, maple syrup and vanilla paste in a microwave safe bowl. Microwave at 50% power for 1 minute. Stir to melt the rest of the chocolate.
Pour the chocolate mix into the dry mix and mix well.
Pour into a 20cm square cake tin (silicone or lined). Press down, pushing out to the sides and smoothing the top.
Refrigerate for 3 hours or until solid.
Cut into bars, then squares and serve.
Notes
Store in the fridge and remove just before serving.Freezer friendly.