Ingredients

Units

250g rice malt syrup (can use honey, but reduce the amount to 150g or leave out coconut sugar) 50g coconut sugar (or Rapadura) optional 30g cacao powder (or cocoa) 120g coconut oil (or butter) 130g rice/almond milk (or milk of choice) 1 tsp vanilla powder 220-250g quinoa flakes (or rolled oats)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook rice malt syrup, coconut sugar, cacao powder, coconut oil and rice/almond milk in Thermomix at 100C for 15 mins, speed 2.

2. Add vanilla extract and quinoa flakes. Mix on reverse speed 3 until combined.

3. Drop spoonfuls of mixture onto lined trays and place in freezer to set.

Notes

* If using quinoa flakes, leave in bowl for 10 minutes so flakes soften. If using oats, continue with the recipe as soon as mixed. *

To make these by hand

Heat the first 5 ingredients in a large saucepan on the stovetop, stirring. Allow to rapidly boil for 5 minutes, stirring occasionally. Mix in remaining ingredients and drop by spoonfuls onto trays.