rice crisps for insatiable teens
Out of respect to the needs of the young organism, our kitchen catapults meal after meal and treat after treat. I admit that my motherly enthusiasm is partially influenced by my own teenage years which I spent in obsessive thoughts about food and frequent trips to the fridge, both unpopular with my parents. They somehow expected me to photosynthesise and I often ended up emptying plates at other people’s homes.
Maintaining a steady flow of healthy and chemical-free food is terribly difficult (not to mention costly) but the result worths the effort. Nut and rice crisps are a staple in my encyclopaedia of acceptable snacks so here is the recipe, in case another poor soul out there struggles to meet the nutritional demands of hungry teenagers:
🌾no bake rice crisps
what to buy
- 3 cups puffed rice
- 1/2 cup pumpkin seeds (pepitas)
- 1/3 cup chia seeds
- 1/3 cup desiccated coconut
- 1/3 cup ground nuts
- 1 tbsp vanilla sugar
- 1/2 cup coconut oil (or other butter)
- 1/2 cup melted sugar (The recipe originally calls for honey but as per Ayurvedic advice we stopped heating or cooking honey as it creates toxins in the body)
- 1/2 cup almond or hazelnut butter (The original recipe is with peanut butter but we stopped consuming it as well, the reasons for which I will discuss some other time)
- 200g dark chocolate, melted
how to make
🌾Melt and mix the coconut oil, sugar and almond butter over a water bath.
🌾Fold in the rice puffs, seeds and nuts, and mix well.
🌾Line a flat baking sheet with paper, pour over the mixture and form a nice thick tile (about 1cm)
🌾Melt the chocolate over a water bath and generously cover the crips tile. I only use dark organic sugar-free chocolate containing zero enhancers or lecithin.
🌾Put in the fridge for 3-4 hours and slice in pieces with a sharp hot knife, if it hasn’t been meanwhile secretly eaten by the usual suspects.
