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1/3 cup rice malt syrup
1/3 cup coconut oil
1/3 cup almond butter
3 tbs cacao, or sugar free cocoa
1/3 cup dried cranberries, roughly chopped
2 tbs pumpkin seeds
3 cups puffed rice
Line a 20cm square baking tray with baking paper.
Melt syrup, coconut oil, almond butter, cacao powder and a pinch of salt in a medium saucepan over low heat.
Remove from heat and stir through cranberries, pumpkin seeds and puffed rice.
Press into prepared tray and refrigerate for 3 hours until firm.
Cut into 16 pieces and store in an airtight container for up to a week.