Dried Blueberry Puffed Rice Cakes

Dried Blueberry Puffed Rice Cakes

Prep Time: 10 minutes


  • 3 tablespoons coconut oil
  • 6 tablespoons nut butter
  • 4 tablespoons maple syrup
  • 30g puffed rice
  • 3 tablespoons Linwoods Milled Chia Seeds
  • 4 tablespoons mixed seeds
  • 40g dried blueberries
  • 1 teaspoon cinnamon
    For the topping
  • 50g dark chocolate, broken up into chunks
  • 1 teaspoon coconut oil


  1. Melt the coconut oil, nut butter and maple syrup.
  2. Mix together the dry ingredients in a bowl then pour in the wet ingredients and stir well to combine.
  3. Spoon into a lined tin or tupperware box and pat in tightly. Gently melt the chocolate and coconut oil then pour over to cover.
  4. Chill in the fridge for at least 4 hours to set.
  5. When ready to serve, remove and place on a chopping board. Cut into 6 bars - and enjoy!