The cacao butter gives this a hint of white chocolate flavour. It’s perfect with tart cranberries and gorgeous pistachios. The texture is great too. You’ll find puffed millet at good health food stores.
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.