Baking
57 recipes
These are fun to make, and very easy to mix together – and they are really yummy!
You don’t have to be too fiddly with the chocolate, a decent coating is all you need to stick the goji berries on, and that would be the trickiest part of the recipe.
By Biancia Slade in the Good Food section of the SMH for healthier lunchboxes.
I do like to make the lunchbox treats, as I know this part of the day means a lot to them, but if I can make it a little more healthy and satisfying it’s a win win.
Makes 10 large bars or 20 small bars. V. GF. DF and Vg if you choose correct chocolate.
Pictured: Gluten free not quite LCM bars
Ingredients
- 5 tbsp hulled tahini
- 4 tbsp rice malt syrup, or honey/maple syrup/golden syrup
- ½ tsp vanilla extract
- Pinch of salt
- ¾ cup desiccated coconut
- 2 cups puffed rice, brown preferably
- 50g dark chocolate, at least 70%
- ¼ cup goji berries
- Line a 20cm square cake tin with baking paper.
Method
Mix the tahini. Syrup/honey, vanilla and salt together in a large bowl until well combined – add the coconut and mix again.
Pour in the rice puffs, then oil your hands with coconut oil or water and mix all together. Press into the prepared tin, then use the back of a large spoon or spatula to press it smooth and flat – oil it as well to make it easier.
Refrigerate overnight or until set.
Remove from the fridge, cut into 10 bars, place on some paper again ready for the chocolate.
In the microwave or in a double boiler over some steaming water – melt the chocolate gently then drizzle and spread all over the bars. Press the goji berries into the chocolate, then refrigerate again for at least 10 minutes until the chocolate is set.
I find the portion size very generous and like to cut in half again for lunchboxes.
Pictured: Gluten free not quite LCM bars
Dietary preferences
- Vegetarian
- Vegan with substitutions
- Dairy-Free with substitutions
- Gluten-Free with substitutions
