75 grams cacao butter
½ cup rice malt syrup
1 teaspoon vanilla extract
3 cups puffed rice
1 cup puffed millet
½ cup coconut threads
½ cup dried cranberries
½ cup raw pistachios, roughly chopped
Line a 12cm x 30cm slice tin with baking paper.
Place the cacao butter, rice malt syrup and vanilla in a small saucepan over a medium heat. Allow it to bubble for a couple of minutes before removing from the heat.
Combine the remaining ingredients in a large bowl. Pour over the liquid and use a large spoon to mix together well. Transfer all the mixture to the slice tin. Lay a piece of baking paper over the top and press it in very firmly until even and flat.
Place in the fridge for 2 hours to firm up before cutting into squares. Must be stored in the fridge. Will keep in an airtight container for up to 1 week. Makes approximately 16 pieces.