Crunchy matcha bars
Vegetarian
Gluten-free
No-bake
Rice Krispies® are perfect for a nostalgic breakfast! But did you know they also make an excellent base for crispy snacks?
Good news: we have a new recipe for you, made with our Le Pâtissier matcha, which pairs beautifully with white chocolate. And for anyone worried that white chocolate makes it all too sweet, the almond butter balances everything out.
Ingredients
- 90 g white chocolate
- 10 ml of refined (odourless) coconut oil*
- 50 g of plain or chocolate puffed rice
- 55 g of white almond butter
- 1 to 2 heaped tsp of matcha Le Pâtissier**
Method
- Melt the white chocolate with the coconut oil in a bain-marie or the microwave.
- Once the chocolate has melted, sift the matcha over it and mix to combine.
- Pour the almond butter into a mixing bowl, add the matcha white chocolate and whisk.
- Pour the puffed rice on top and mix with a spatula or tablespoon to coat everything.
- Fill the mould cavities, press down well and chill for a few hours.
- Unmould and enjoy!
- 📌Keep in the fridge in a container or wrapped in baking paper.
Recipe notes
*You can also use regular coconut oil if you'd like an extra hint of coconut.
**Adjust to the intensity you like.
✨You'll need a silicone mould with cavities in the shape of your choice.
❗️The number of bars depends on the size of your mould's cavities. For a bigger batch, double the recipe.
