Mint Choc Bubble Crunch
Servings Prep Time
14serves 65mins
Cook Time
5mins
Servings Prep Time
14serves 65mins
Cook Time
5mins
Ingredients
  • 100g dark chocolate
  • 2tbsp coconut oil
  • 2tbsp rice malt syrup
  • 1tsp mint essence
  • 2 1/2cups puffed rice
  • 1/3cup desiccated coconut
Instructions
  1. Melt chocolate using your preferred method and set aside.
  2. Heat rice malt syrup and coconut oil over low heat until softened and add to chocolate. Mix well to combine.
  3. Add mint essence and stir well to combine.
  4. Add rice bubbles and coconut to a large bowl and mix together.
  5. Add chocolate mixture to rice bubble mixture and stir quickly to combine well.
  6. Press into loaf pan and press VERY FIRMLY. So firmly that you slightly crush the rice bubbles. This will help it to stick together and not crumble when you cut it into pieces.
  7. Pop in fridge or freezer to set.
  8. Cut into 14 pieces and enjoy.
  9. Can be stored in fridge or freezer.
Recipe Notes

76 calories per serve

Print Recipe
 Mint Choc Bubble Crunch
Mint Choc Bubble Crunch
Votes: 99
Rating: 3.72
You:
Rate this recipe!
Course Snacks
Cuisine Chocolate
Prep Time 65 mins
Cook Time 5 mins
Servings
serves
Ingredients
  • 100 g dark chocolate
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup
  • 1 tsp mint essence
  • 2 1/2 cups puffed rice
  • 1/3 cup desiccated coconut
Course Snacks
Cuisine Chocolate
Prep Time 65 mins
Cook Time 5 mins
Servings
serves
Ingredients
  • 100 g dark chocolate
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup
  • 1 tsp mint essence
  • 2 1/2 cups puffed rice
  • 1/3 cup desiccated coconut
Mint Choc Bubble Crunch
Votes: 99
Rating: 3.72
You:
Rate this recipe!
Instructions
  1. Melt chocolate using your preferred method and set aside.
  2. Heat rice malt syrup and coconut oil over low heat until softened and add to chocolate. Mix well to combine.
  3. Add mint essence and stir well to combine.
  4. Add rice bubbles and coconut to a large bowl and mix together.
  5. Add chocolate mixture to rice bubble mixture and stir quickly to combine well.
  6. Press into loaf pan and press VERY FIRMLY. So firmly that you slightly crush the rice bubbles. This will help it to stick together and not crumble when you cut it into pieces.
  7. Pop in fridge or freezer to set.
  8. Cut into 14 pieces and enjoy.
  9. Can be stored in fridge or freezer.
Recipe Notes

76 calories per serve