LITTLE COOKS
PUFFED RICE BARS MAKES 16
3 tbsp coconut oil 125g soft, pitted, dried dates, fi nely chopped 2 tbsp maple syrup or clear honey Juice of half an orange
300g no added sugar peanut butter 50g hazelnuts, roughly chopped 2 tbsp sunfl ower seeds 1 tbsp hemp seeds 50g wholegrain, sugar-free puff ed rice 125g plain chocolate, broken into squares 50g white chocolate, broken into squares
1 Line a 28 x 20cm baking pan with cling fi lm, and leave to one side. Put the coconut oil, dates, maple syrup or honey, orange juice and peanut butter in a small saucepan and warm over a
medium–low heat, stirring often for 3–4 minutes until the dates break down – mash them with the back of a fork to help.
2 Meanwhile, put the hazelnuts, seeds and puff ed rice in a bowl, and mix together until combined.
3 Pour the peanut butter mixture into the bowl and turn gently until everything is mixed together. Spoon the mixture into the prepared pan, spread out into an even layer using the back of a spoon (it helps if you dampen the spoon), set aside.
4 Melt the plain chocolate in a heatproof bowl suspended over a pan of gently simmering water, making sure the base does not touch the water. Spoon the melted chocolate over the peanut butter mixture, spreading it out in an even layer.
5 Melt the white chocolate, taking care not to overheat it. Dollop blobs of the melted white chocolate over the plain chocolate, then use a skewer to swirl the chocolate and make a patterned top. Chill for 1 hour or so until fi rm, then serve cut into squares. Store, covered with cling fi lm, in the refrigerator – it will happily keep for 2 weeks, if it lasts that long.
All recipes from Vegetarian Food for Healthy Kids by Nicola Graimes, published by Nourish Books
62 | THE WEST COUNTRY FOODLOVER
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