Just a little recipe for you today – but something small that packs a punch! These are delicious and healthy grown-up versions of the LCM bars, or rice crispy squares, we used to eat as kids – and not a marshmallow in sight! Here I’ve used puffed amaranth instead of rice to make them more nutritionally dense, but any gluten free puffed cereal such as millet or quinoa will also work.
The bars themselves are bound with, and kind of a celebration of, two of the new Loving Earth products – their Lemon Caramel Raw Organic Chocolate (for me it’s reminiscent of a lemon cheesecake and totally delicious!) and their Activated ABC Butter (almond, brazil nut and cashew butter with chia and coconut). I also added to the mix some rice malt syrup, coconut sugar, lemon zest, coconut oil, vanilla powder and salt flakes. Super quick to prepare and super delicious results!
I’ve dunked each bar in some melted Lemon Caramel Chocolate, though this is optional and make it a little bit less lunchbox friendly because of the chocolate’s low melting point. Delicious though, and presentation plus! Enjoy.
Thanks again to my talented sister for taking the photo featuring my hand above! xx
Lemon Caramel and Amaranth ABC Bars (or: grown-up LCMs)
I suspect that any flavour of Loving Earth’s raw chocolates (the ones made with coconut nectar) could be substituted here instead of the Lemon Caramel flavour – I am imagining the salted caramel flavour would be pretty special! Let me know if you give that one a go! If you are unable to find Loving Earth where you live, substitute in another raw chocolate, or some cacao butter and a little more coconut sugar. The ABC butter can be substituted for another nut or seed butter, the puffed amaranth can be substituted for puffed quinoa, rice or millet.
Adapted from Emma Galloway’s “Chewy Cranberry, Millet and Pistachio Bars” in My Darling Lemon Thyme.
Makes 10-12 bars.
Lemon Caramel and Amaranth ABC Bars
1/3 cup rice malt syrup (I use Pureharvest)
Grease and line a 14cm squared cake tin with coconut oil and baking paper (other shapes and sizes of tin or tray are fine, as this is not a baked dish).
In a large bowl, put the amaranth, brazil nuts and lemon zest and give them a good toss.
In a small saucepan over medium heat, simmer the rice malt syrup, coconut sugar, coconut oil and ABC butter. When starting to bubble around the edges, stir constantly for 45 second to make sure they don’t burn. Remove from heat and mix in the 50g of chocolate, the vanilla powder and salt, stir till combined.
Working quickly, add the ABC and chocolate to the amaranth and stir to combine and evenly distribute. Pour the contents into your prepared tin/tray and use an oiled spoon to press down and compact the mix, aiming for a smooth and even top. Leave on your bench till cool, then move to your freezer for 20 min-40min (or fridge for 1-2 hours) until set.
Remove from tin and peel off baking paper (if this is a struggle, run the base under hot water for a moment to melt the coconut oil you greased the tin with). Using a hot or oiled knife, cut your bars to your desired size (I chose 3 cm x 7 cm). The bars are ready to eat now, or follow on with the chocolate dipping instructions below.
In a double boiler melt the remaining chocolate, when smooth remove from heat and dip the bars in one at a time. Pop on a tray (chocolate side up) in the freezer till it hardens, and then add a second coat for a thicker finish. Garnish with salt, sugar or lemon zest, or all three!
Store the bars airtight in the fridge, will keep at least a week.