Chocolate Tahini Rice Crispy Bars
Georgina Burgess
Tahini and chocolate is a match made in heaven. These Chocolate Tahini Rice Crispy Bars are sweet, crunchy and so addictive. They're great for meal prepping and an amazing mid-morning or afternoon snack or post dinner dessert.
Prep Time 15 minutes mins
Course Dessert, Healthy Snack, Snack
- 200 g tahini
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1.5 tbsp coconut oil
- 1 pinch salt
- 2.5 cups crispy rice cereal or rice puffs
Chocolate Topping
- 150 g good quality dark chocolate
- 1 tbsp coconut oil optional - helps to soften the chocolate and make slicing easier
Line a loaf tin with baking paper - ensure the sides are long enough to stick up so you can remove the slab easily later.
Add the tahini, maple syrup, coconut oil, salt and vanilla to a small saucepan and heat over a low heat, stirring until well combined.
Add the crispy rice cereal and stir well.
Add to the lined loaf tin and press down so it's well compacted (it helps to lay a piece of baking paper on top and use a flat-bottomed glass to press down).
Place in the freezer while you melt the dark chocolate with the coconut oil (you can do this in a Bain Marie/double boiler or in the microwave in 30-second bursts)
Pour over the slab. Place back into the freezer until the chocolate sets (usually 30 mins). Remove and slice into squares or bars. Store in a container in the fridge.