½ cup of almond butter (a runny one would work best)
3 tablespoons of rice malt syrup
2 tablespoons of coconut oil
For the chocolate layer:
70g of good quality dark chocolate
Place the oats and rice puffs in a large bowl and mix together.
In a small pan on a low heat add the almond butter, raw cacao powder, rice malt syrup and coconut oil. Keep stirring until everything is combined together and the coconut oil is melted.
Pour the mixture on top of the oats and rice puffs and mix everything together. Make sure that all the oats and rice puffs are coated in the sticky mixture.
Line a brownies tin with some parchment paper. Transfer the oaty mixture into the tin and with your hands press it down until is evenly distributed. Place the tin in the fridge while you are melting the chocolate.
Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently. Remove the tin from the fridge. Pour the melted chocolate on top of the base and move the tin around until the all surface is covered.
Place the tin back in the freezer for 2 hours to set.
Before serving slice it into squares or bars and enjoy! Store leftovers in an airtight container in the fridge for up to a week.