- 143g Smooth Peanut Butter
- 1 Tsp Vanilla Extract
- 50g Coconut OIl
- 85g Maple Syrup
- 75g Brown Rice
Line a square tin with baking paper.
Combine peanut butter, coconut oil and maple syrup in a small saucepan over a high heat.
Once coconut oil has melted, use a whisk to combine ingredients together to create a smooth consistency.
Remove saucepan from heat and use a spatula to stir rice puffs through.
Pour into the lined baking tray, press it down to stick together and place in the freezer for 1 hour.
Cut into pieces.
Must be stored in the fridge.
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