I have this very vivid memory of eating vanilla rice krispies while in the car with my family. These snacks were used as a distraction from how boring the long highways were, as we travelled up and down the coasts of Australian for our school holiday road trips. It’s a great memory really, because I adore rice krispy bars and also because I loved those holidays. Initially, Dad would drive for eight to nine hours before we stopped for the night at a motel en route down to Melbourne or Sydney, and then eventually my parents bought a caravan. My sister and I spent many a school holiday break visiting the regional towns of Queensland, New South Wales, Victoria and South Australia, seeing the sights, enjoying the food and keeping scrapbook journals full of old ticket stubs and sketches. It made me appreciate how big and sparse Australia really is. It’s nice to have experienced these places as a child, as I often here well-travelled friends mention that they haven’t had the opportunity to explore our own backyard. Australia is such a diverse and beautiful place; if you live here, make sure you check it out because it has a lot to offer.
Later this year I’m heading back down to Sydney for a wedding and then Jordan and I are scooting off to Adelaide to explore the wine regions. Last time I visited the Barossa Valley, I was yea high and underage, sadly. So frankly, it was quite boring watching the adults sniff glasses of red and do that spinning, aerating swivel of the glass all while talking of the delicates notes of florals and woods and stone fruit. Now I am that adult, and I am truly excited to get a’swivelin.
As rice krispies are tied to this memory for me, I thought I’d attempt a chocolatier version that used my beloved Natvia natural sweetener. My expectations were low, however surprisingly they turned out great; a sweet, slightly chewy, moreish snack that you can enjoy with a hot drink, or on a long road trip.
PrintChocolate Coconut Rice Krispies
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 pieces 1x
- Category: Dessert, Snack
Ingredients
- 50 g butter
- ⅓ cup tahini
- 2 tbsp cocoa powder
- ⅓ cup Natvia natural sweetener
- ¼ cup warm water
- 2 cups puffed rice
- ½ cup desiccated coconut
Instructions
- Over a double boiler, whisk butter, tahini, cocoa powder, Natvia and water until the mixture is silky smooth. Remove from heat and set aside for a few minutes to cool.
- Stir in puffed rice and coconut. Press into a tray lined with baking paper. Refrigerate for one hour to harden before serving.
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This recipe is in collaboration with Natvia.
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