John Myers
Ingredients for 16 servings:
- 125 g puffed rice
- 80 g coconut butter, homemade or bought, NO coconut oil!
- 175 g rice syrup
- ½ tsp salt
- 1 tsp vanilla extract
- n. B. flavoring, e.g. lemon peel, lemon juice etc.
- n. B. Sugar, optional
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 15 minutes
Heat the coconut butter, rice syrup, and vanilla in a saucepan and stir until well blended. If the rice syrup isn’t sweet enough for you, you can add 1-3 tablespoons of sugar. This is also the time to add additional flavorings. I like to use lemon zest and lemon juice. Once everything is combined, stir in the puffed rice and pour the entire, well-combined mixture into a rectangular baking dish (approx. 20 x 30 cm) lined with baking paper and smooth it out. Let cool, decorate, and cut into pieces. If you want to make your own coconut butter, simply take desiccated coconut and put it in a high-speed blender until it practically liquefies. That’s it.
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