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Thursday
Mar022017

Not Quite LCM Bars

These went down a treat!
They were fun to make, very easy to mix together, and you don’t have to be perfect and fiddly with the chocolate, a decent coating is required to stick the goji berries on is main requirement.
This recipe was provided by Biancia Slade in the Good Food section of the SMH for healthier lunchboxes. I am always willing to make our own lunchbox treats as I know this part of the day means a lot to them, but I do want them to be as healthy as possible and still feel like a satisfying treat. 

Pictured: Not Quite LCM Bars

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.
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.


Makes 10 large bars or 20 small bars