This tantalising chewy treat is so delicious! I sprinkle it on top with finely ground raw cacao nibs, desiccated coconut or maqui berry powder to dress it up when in a hurry, or coat it with my Very Vogue Vanilla (in the book). Only don’t leave them out of the fridge too long! You may end up with pineapple coconut puff cereal 😉
200g creamed coconut
¼ cup coconut oil, melted
1/3 cup light raw honey
2 cups rice bubbles, or crunchy organic brown rice puffs
Very Vogue Vanilla, for coating + 1 tablespoon maqui berry powder, optional
Line a rectangle dish with baking paper. Whiz pineapple and creamed coconut in the food processor until chopped into fine pieces. Add coconut oil and honey, process again to combine. Add rice bubbles into the pineapple mixture, mix well to combine. Scrape out into dish and compact down firmly with the back of a spoon. Set in fridge to harden 1 hour. When completely firm, use a sharp knife to slice into cubes and enjoy as is or coat with Very Vogue Vanilla, sprinkle lightly with desiccated coconut and set to harden before serving.
10 minutes to make without coating. Makes 22 squares.