Caramel brown rice bars

Discovered this today:

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Made from extra virgin coconut oil, organic coconut and organic coconut nectar, I set about researching this product as it tastes too damn good to be true. The sweetness comes from the nectar or ‘sap’ of the coconut tree and it appears to have far more going for it than agave, maple syrup and most honeys.

The sap is an abundant source of minerals, 17 amino acids, vitamin C, B vitamins, and a neutral pH. The sap is not processed, which is the best reason it is better than most other sweeteners.

So if you want to add a rich caramel flavour to your foods this baby’s the bomb.

2 cups puffed brown rice
2 tablespoon coconut sweet spread
1/4 cup pepitas
1/4 cup chopped dates
1/4 cup chopped figs
1/2 teaspoon cinnamon
3 tablespoon coconut oil
1 teaspoon vanilla extract

Toast brown rice flakes in oven 10 mins @ 180 degrees. Mix all dry ingredients and chopped dates and figs. Melt coconut sweet spread
and coconut oil. Mix all together add vanilla. Press into pan and into fridge until firm

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