This chocolate rice bubble slice with coconut and cranberries is a favourite in our house. It’s reminiscent of those sickly sweet chocolate crackles I used to eat at birthday parties, but instead the sweetness in this slice comes from dried cranberries, maple syrup and orange zest. It’s a great snack to make on Sunday afternoons for lunchbox treats. There’s no sifting or baking involved, and you can mix it together all in one bowl. Plus, it’s an easy recipe for the kids to make on their own! Store it in a sealed container in a fridge. If you’re in a hurry to eat it, pop the slice in the freezer and it’ll be ready in 15 minutes. However, mind the frozen cranberries don’t get stuck in your teeth!
Here’s another easy recipe for lunchbox treats: https://atamandastable.com.au/pear-date-and-seed-loaf/
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Chocolate Rice Bubble Slice with Dried Cranberries and Coconut
- 3 cups rice bubbles
- 1 cup cocoa powder
- 1 cup coconut oil melted
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut
- 1 /3 cup maple syrup
- 1 tbsp vanilla bean paste
- zest of one orange
- pinch of flaked sea salt
- Line a lamington tin (30 cm x 20 cm x 3 cm) with baking paper.
- Pour the rice bubbes into a large mixing bowl with the dried cranberries and shredded coconut.
- Add all the remaining ingredients and stir gently until completely mixed in.
- Spoon into the lamington tin and smooth out the top with a spatula.
- Cover, and refrigerate until set (about 1 hour).
- Cut into 12 slices. The slice will keep in a sealed container in the fridge for up to 1 week.