February 13, 2017

Rice Puff Chocolate & Peanut Butter Bites


So, January is already behind us and as we’re well into February, I’ve seen myself making various types of energy bars and balls that I enjoy snacking on mid-afternoon or after teaching a yoga class. I made these on an occasion when I found a bag of rice puffs in our kitchen cupboard that could do with being used and tried to keep the recipe as simple as possible using only pantry staples that I had on hand. I decided to drizzle them in chocolate just after they came out of the oven, but this is optional (though totally recommended!). Even with a batch of those, I didn’t go through the bag of rice puffs so we’ve had these little treats on more than one occasion.

Wishing you a lovely start to the week xx


Rice Puff Chocolate & Peanut Butter Bites – makes about 20
•40g rice puffs
•60g raisins
•2tsp cinnamon
•2tbsp cacao powder
•125ml peanut butter
•80ml rice syrup
•80g dark chocolate

1.Preheat the oven to 180°C.
2.In a large bowl, mix the rice puffs with the raisins, cinnamon and cacao powder.
3.Place the peanut butter and rice syrup in a small saucepan and heat gently until they get a smooth liquid texture. Transfer to the bowl and mix well. With your hands, take a spoonful of the mixture and roll it in small balls between your hands. Place each ball on a baking tray covered with baking paper.
4.Place in the oven for about 20min, until firm. Take out of the oven and leave to cool down.
5.Melt the chocolate in a double boiler and then drizzle the chocolate over the rice puff bites using a spoon. Leave to harden at room temperature or place in the fridge for 30min or so.

Bouchées au Riz Soufflé, Chocolat et Beurre de Cacahuète – pour environ 20 boules
•40g de riz soufflé
•60g de raisins secs
•2cc de cannelle moulue
•2cs de cacao en poudre
•125ml de beurre de cacahuète
•80ml de sirop de riz
•80g de chocolat noir

1.Préchauffer le four sur 180°C.
2.Dans un saladier, mélanger le riz soufflé avec les raisins secs, la cannelle et le cacao.
3.Mettre le beurre de cacahuète et le sirop de riz dans une petite casserole et chauffer à feu doux, jusqu'à l’obtention d’une texture liquide. Verser le mélange dans le saladier et bien mélanger. Prendre un petit peu du mélange et le rouler entre les mains en une petite boule, puis la mettre sur une plaque de cuisson recouverte de papier sulfurisé. Répétez jusqu'à épuisement.
4.Mettre au four pour une vingtaine de minutes puis laisser refroidir.
5.Faire fondre le chocolat au bain marie, puis à l’aide d’une petite cuillère, faire des zébrures de chocolat sur les bouchées au riz soufflé. Laisser refroidir à température ambiante ou bien placer au réfrigérateur pour une trentaine de minutes.