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Rice cocoa honey puffs

Posted By Marija Cossi| Comments

Summertime is here, hot days are knocking on our doors already, so obviously we want to spend restricted times in the kitchen with the oven heating, but we don't want to deprive ourselves of sweet healthy desserts.

That's the reason I made a nice, quick & easy to prepare "choco" treat- no baking necessary & it should be stored in the fridge.
Cocoa butter, cocoa powder and rice honey puffs are playing the lead role.
Nutritious & delicious!

Insipired by The Bojon Gourmet











  • 95 g cocoa butter
  • 25 g extra virgin coconut oil
  • 40 ml agave nectar
  • 40 g unsweetened cocoa powder
  • 125 g rice honey puffs (with 30% honey)- buy them like that*

* They say if you use rice crisps, the crispy texture will last longer. I couldn't find something like that, so I used puffed rice with honey.


  • 80 g dark chocolate 80% cocoa + 1 tbsp coconut oil

Melt the cocoa butter and coconut oil over low heat.
Pour in the agave, stir and turn off the heat. Add the cocoa powder.
Stir again, to combine the ingredients.
In a large bowl place the rice honey puffs, pour the cocoa/coconut oil mixture all over the rice puffs and stir to combine everything well. The liquid mixture must absorb into the rice puffs.
Transfer the mixture in a smaller tray lined with parchement paper.
Don't spread the mixture too much. 
Try spreding the mixture as evenly as possible and flat the top.
Place the mixture in the refrigerator. 
In the meantime melt the topping ingredients, take out the rice puffs and pour the chocolate all over them. Let the rice puffs be in the refrigerator until the topping is done.

Place the finished mix back in the refrigerator to set well, then slice the bars and store in the refrigerator or fridge if eaten in a day or two.
That's it, simple, easy and "chocolaty"- a real  summer treat!

ps. They will be crunchy only for 3-4 days, then they'll soften a bit.