Crispy rice bars

Crispy rice bars

Dairy free, gluten free, nut free, vegan

The Healthy Convert
Elisa Watson, Jeremy Butler


Quantity Ingredient
130g hulled tahini
190ml rice malt syrup
1 teaspoon vanilla extract
1/4 teaspoon ground sea salt
100g gluten-free rice crisp cereal (see notes)
60g unsweetened desiccated coconut
30g cacao powder
50g vegan white chocolate, melted
50g vegan milk chocolate, melted


  1. Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
  2. Combine the tahini and rice malt syrup in a small saucepan over a medium heat until smooth and creamy. Remove from the heat and stir in the vanilla extract and sea salt.
  3. Divide the cereal equally between two large mixing bowls. Divide the desiccated coconut evenly between each bowl. Add the cacao powder to one bowl and mix well.
  4. Divide the tahini mixture evenly between both bowls. Mix both bowls until the cereal is well coated.
  5. Evenly spread the white mixture into half of the prepared tin and the chocolate into the other half.
  6. Place a piece of baking paper over the top of the cereal to keep your hands from getting sticky, then press down firmly to pack the cereal tightly into the bottom of the pan. The harder you press, the better.
  7. Put the cake tin in the freezer to cool for 45 minutes. Remove the tin from the freezer and drizzle the white bars with the white chocolate and the chocolate bars with the milk chocolate.
  8. Slice and serve!
  9. Store any leftover bars in an airtight container in your fridge for up to a week.


  • You can substitute nut or seed butter of your choice for the tahini.

    Be sure to use rice crisp cereal not rice puffs for an ultra crunchy treat.
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