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LCM Bars

Servings 12


  • 3 cups puffed rice
  • 1/4 cup water
  • 1 tbs Gelatin
  • 50 g butter/coconut oil/ghee
  • 1/4 cup tahini/almond butter/peanut butter
  • 1/4 cup honey
  • 1/2 tsp cinnamon


  1. Grab a small bowl and add your water, sprinkle your gelatin on top and set aside to allow it to 'bloom' for a few minutes. 

  2. In a small saucepan add the butter, tahini, honey & cinnamon and stir over a low heat to combine. 

  3. Once that mixture has combined, add in the gelatin mix and stir again until it's completely combined then remove from heat. 

  4. Pour the puffed rice into a large bowl then pour warmed mixture over the top. Stir well to ensure it's completely mixed through. Pour into a baking paper lined tray, press down firmly and place in the fridge to set for at least 4 hours before slicing. 

  5. If you want a crunchier bar you can bake before placing in the fridge on 180C for 20-30 mins until browned on edges. Allow to cool before placing in the fridge to set before slicing.