Serves: 18 Prep: 5 minutes

Ingredients

2 cups puffed rice/rice bubbles
½ cup desiccated coconut
2 scoops Vanilla Noway
Pinch of Salt
⅓ cup dark chocolate chips
1 tsp vanilla extract
2 tbs maple syrup
3 tbs coconut oil, melted
1/3 cup tahini (or preferred nut butter)

Optional: Dark or white chocolate to drizzle

Method:

1. Line/grease a square baking tin.
2. Combine all dry ingredients together in a large mixing bowl (except chocolate chips). In a small bowl mix together wet ingredients until smooth.
3. Pour wet ingredients into dry mixture and stir well until all ingredients are evenly coated, add in chocolate chips and stir through.
4. Transfer sticky mixture into the tin and spread evenly, pressing down to compact it tightly.
5. Place in the freezer to set for 20 minutes.
6. Drizzle with melted chocolate if desired and slice into bars.
7. Store in an airtight container in the fridge.

Wanting another desert delight? Give our "Pizookie" a try

https://au.atpscience.com/blogs/recipes/peanut-butter-choc-chip-pizookie-pizza-cookie-with-noway-ice-cream