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Camille Styles

Morning Meals

Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate

August 4th, 2016

Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate - and they're Vegan + Gluten-Free!In the warmer months, I’m always looking for easy, throw-together meals that are more about “assembling” than actual cooking. Smoothies are great, of course, but while looking for ideas to change things up a bit, I found these amazing breakfast bars inspired by Green Kitchen Stories.

Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate - and they're Vegan + Gluten-Free!

Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate - and they're Vegan + Gluten-Free!

I know they look like a candy bar, but they’re actually protein-packed, whole grain and totally capable of being a breakfast food. The ingredients are super pure and when mixed together, absolutely delicious. You could always omit the chocolate part, but I believe that a little decadence at breakfast goes a long way in starting the day right.

Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate - and they're Vegan + Gluten-Free!

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Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate (Vegan + Gluten Free)

Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate - and they're Vegan + Gluten-Free!

Serves 18 bars

Ingredients

  • 9 medjool dates, pitted and mashed
  • 1/2 cup tahini
  • 1/2 cup peanut butter(or almond butter!)
  • 1 teaspoon vanilla extract
  • 2 tablespoons extra virgin coconut oil
  • 1/4 cup raw sunflower seeds
  • 1/2 cup almond meal
  • 1 cup puffed brown rice
  • 1/2 teaspoon ground cinnamon
  • Generous pinch of sea salt
  • 3 oz. bittersweet chocolate, broken into pieces

Instructions

  1. Using a fork, mash the dates on a plate into a thick paste. It’s ok if there’s a few chunky bits, but make sure the dates are generally broken down. Add to a large mixing bowl with tahini, peanut butter, vanilla, and coconut oil. Using a fork or whisk, mix ingredients until well combined.
  2. Add sunflower seeds, almond meal, puffed brown rice and cinnamon. Add a generous pinch of sea salt and mix together until ingredients form a thick, cohesive batter.
  3. Line a square dish, 8 or 9 inch is best, with parchment paper then add mixture in. Using the heel of your palm, flatten until it’s in one even layer.
  4. Double broil the chocolate*. Once all chocolate has melted, spoon over the prepared bars, either coating entirely or in a zig zag shape. Add another pinch of sea salt over top, then add to the fridge to set for 1 hour. Cut into 18 bars and serve. You can store these in the fridge for a week or store in the freezer as a treat.

*Add a heat-safe (glass) bowl fitted over a saucepan with 2-3 inches of water. Make sure the water does not touch the bowl. Add chocolate to the bowl and bring to a rolling simmer, stirring chocolate until it melts completely. You can also melt chocolate in the microwave in 30 second intervals until chocolate melts completely.

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4 Comments under :: Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate
  1. Vita says:

    yummy i’ll try it soon

  2. Heather Kern Ruth says:

    I made these puffed brown rice bars, they are delicious! They are so good I don’t even want to share them with my family 🙂

  3. Sarah says:

    OMG I tried it, AMAZING SO DELICIOUS

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