My kids love those marshmallow rice bubble bars that are so popular in the school yard nowadays. I like them myself and have been known to eat one on the go while running errands.
So I decided to make my own (healthier) version. These gluten-free and dairy-free rice balls are flavoured with cocoa, cinnamon and vanilla, and sprinkled with slivered almonds for a satisfying crunch. You simply mix all the ingredients, form them into balls and then keep them in the fridge, covered. They’ll last easily for 10 days although I wouldn’t count on them making it that long.
- 6 cups wholegrain puffed rice
- ½ cup rice malt syrup
- 3 tablespoons dairy free margarine (e.g. Nuttlex)
- ¼ cup cocoa, sifted
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla bean extract
- 80 grams slivered almonds
- Place puffed rice in a large mixing ball
- Melt rice malt syrup and margarine in the microwave in a microwave-safe container for 15 seconds and then pour over puffed rice.
- Mix in cocoa, cinnamon, vanilla and almonds and stir until all ingredients are thoroughly combined.
- Using your hands (you can use disposable gloves if you like), shape into balls and press down firmly.
- Refrigerate for an hour. Store the balls in the refrigerator in a lidded container on a bed of waxed baking paper so they don't stick.