Ingredients
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
Method
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Line a 20cm square baking tray with baking paper.
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Melt syrup, coconut oil, almond butter, cacao powder and a pinch of salt in a medium saucepan over low heat.
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Remove from heat and stir through cranberries, pumpkin seeds and puffed rice.
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Press into prepared tray and refrigerate for 3 hours until firm.
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Cut into 16 pieces and store in an airtight container for up to a week.
