2 tablespoons smooth almond, cashew or peanut butter
75g plain puffed rice
For the extra caramel –
1 tablespoons coconut oil
3 tablespoons Natvia natural sweetener
1 tablespoon smooth almond, cashew or peanut butter
1 teaspoon vanilla extract
For the chocolate coating –
100g no added sugar dark chocolate, broken up into pieces
1 teaspoon coconut oil
Lightly grease and line a 9x13in baking tin or deep tupperware box.
Gently melt the coconut oil, Natvia and nut butter then remove from the heat and stir in the puffed rice. Mix well until fully coated.
Tip the mixture into the prepared tin/tub, smooth out evenly and pack in tightly. Place in the freezer for at least 2 hours.
Meanwhile make the extra caramel - gently melt the coconut oil, Natvia and nut butter then whisk in the vanilla.
Pour this over the crisped rice and allow to soak in. Return to the freezer for another hour at least.
Remove the whole thing and place on a board. Use a large sharp knife to cut into chunky bars and transfer to a wire rack.
Carefully melt the dark chocolate and coconut oil then pour over each bar and use a spoon to coat the sides. Place the bars on a flat board lined with more greaseproof paper. Freeze for at least 2 hours.
When you’re ready to enjoy, simply pop one out the freezer and enjoy!