Brown Rice Caramel Blocks Recipe

Brown Rice Caramel Blocks

So I was playing around with the ever versatile hulled tahini and decided to throw in some puffed brown rice to the caramel mix. Of course the brown rice remains soft, surrounded in the caramel fudge so they’re deliciously sweet, cold and satisfying with a soft chewy texture.

The perfect little pick me up to curb your sweet tooth craving.

Enjoy!

V xo

 

 

Brown Rice Caramel Blocks Recipe

Brown Rice Caramel Blocks

Ingredients:

  • 1 cup hulled tahini
  • 1/4 cup pure maple syrup, B grade
  • 3/4 cup coconut oil, softened
  • 1 teaspoon vanilla powder (organic preferred)
  • 3/4 teaspoon celtic sea or Pink Himalayan salt, fine ground
  • 1/2 cup rice malt syrup
  • 2 cups puffed brown rice

OPTIONAL:

  • 1/2 cup chopped pistachios
  • 1/2 cup dried cranberries, preservative free if possible

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Method:

In a large bowl, mix together the tahini, maple syrup, softened coconut oil, vanilla powder and salt with a spoon. Then add in the rice malt syrup. It will start to thicken.

Lastly, fold in the brown rice puffs with the back of the spoon until combined.

Pour into a square slice dish lined with cling wrap and place into the freezer to set (approximately 30 minutes).

Cut through into blocks with a large warm knife and store in the freezer.

 

Love this whole food, nutrient dense, dairy, gluten and refined sugar free recipe?

Try out my Raw and Healthy Chocolate Delights eBook HERE!

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Transformational Coach, Counsellor and Therapist
Freedom and Recovery from your Emotional, Weight & Eating Issues

Viki Thondley is a Rapid Transformational Therapist, Holistic Counsellor & Meditation Therapist specialising in self-worth, stress, mind-body connection, subconscious reprogramming, depression/anxiety, body-image & eating disorder recovery. She is Founder/Director of the MindBodyFood Institute & author of the Holistic Life Coach & Mind-Body Practitioner certification course, plus several coaching & whole food books.