I do not buy cereals for my family apart from wheat-bix which is a quick go to breakfast we rely on maybe once a week. In the school holidays I like to make this healthy version of Coco Pops for a treat. It also makes a great snack to munch on when out and about. I sometimes add it to our lunch on the go in a small reusable zip-fresh bag.
- 170g rice puffs
- 100g rice malt syrup (or sweetener of choice – honey / maple syrup)
- 200g melted coconut oil
- 45g organic cocoa powder (I use the honest to goodness brand)
- 1tbs vanilla bean paste
- Pre-heat the oven to 160-180degrees depending on your oven. If a powerful oven go for the lower heat.
- Add coconut oil, cocoa powder, rice malt syrup and vanilla bean paste to TM and cook 37 / 1 minute / speed 2. The syrup will be thick and smooth.
- Place rice puffs in a large bowl and pour syrup over and stir through. It takes a bit of effort to thoroughly combine the syrup and rice puffs. All the puffs need to be coated.
- Spread the coco puffs out onto two lined baking trays. Pop in the oven and cook for 10 minutes and stir. Repeat 3 times (total cooking time 30minutes). Be careful not to burn. Turn oven off and leave for a few minutes.
- Remove from the oven and let them completely cool. Break and store in glass jars.