Puffed rice is perfect for snacks that are both crunchy and nostalgic. Here, it's combined with white chocolate and UBEYA for an ultra-indulgent recipe, balanced by almond puree which sweetens the whole thing without being overly sugary.
Ingredients
90g of white chocolate
10 ml of deodorized coconut oil
50g of plain or chocolate puffed rice
55g of white almond puree
1 to 2 heaped teaspoons of UBEYA powder
Preparation
Melt the white chocolate with the coconut oil in a double boiler or in the microwave.
Once the chocolate has melted, add the sifted UBEYA powder and mix until fully incorporated.
In a bowl, pour the almond puree and then add the white chocolate with UBEYA. Mix with a whisk.
Add the puffed rice and gently mix with a spatula to coat everything well.
Distribute the mixture into the cavities of a silicone mold, pressing it down firmly.
Place in the refrigerator for a few hours to allow the bars to set.
Remove from the mold and enjoy.
Store in the refrigerator in an airtight container or wrapped in baking paper.
Recipe note
You can use regular coconut oil to add a light coconut flavor.
Adjust the amount of UBEYA powder according to the desired intensity.
A silicone mold is recommended; the shape and size will determine the number of bars obtained. For a larger quantity, double the recipe.