These Chocolate Rice Bubble Bars are a simple, budget-friendly treat that take just minutes to make. They’re a homemade twist on the store-bought LCM bars, but made with better ingredients and a lovely natural sweetness from honey and dates.
I first made these years ago when my kids were in school, and they were always a favourite in the lunchbox. These days, even though my kids are all grown up, they still love when I make a batch. There’s something nostalgic about that light, chocolatey crunch.
This recipe is a little healthier than the traditional marshmallow version, using honey and coconut oil to bind everything together. Because of that, it’s best to keep the bars stored in the fridge so they hold their shape nicely. If you prefer a slightly less sweet slice, you can swap the honey for rice malt syrup.
It’s a great no-bake recipe to keep on hand for snacks, picnics, or to satisfy a chocolate craving without turning on the oven.
Chocolate Rice Bubble Bars
Ingredients
Method
- Line a slice tray with baking paper.
- In a large mixing bowl, combine the 4 cups rice bubbles and 1/2 cup desiccated coconut.
- Add 5 medjool dates to a food processor and blend for about 20 seconds, or until finely chopped.
- In a small saucepan, melt the 130 g coconut oil, 120 g honey, 2 tablespoons cacao powder, and chopped dates over low heat. Stir for about 5 minutes until well combined.
- Pour the warm mixture over the rice bubbles and coconut, and stir until evenly coated.
- Press the mixture firmly into the prepared tray using the back of a spoon.
- Refrigerate for 1 hour or until firm, then slice into bars.
Nutrition
Notes
- Keep the bars stored in the fridge; they’ll soften if left out.
- For a little extra indulgence, drizzle melted dark chocolate over the top before chilling.
- Swap honey for rice malt syrup for a milder flavour.
Loved this recipe?
Please leave a quick star rating.These Chocolate Rice Bubble Bars are proof that simple homemade snacks can still feel special. They’re quick to make, easy to keep on hand, and a lovely little treat for those moments when you’re craving something sweet but don’t want to spend time baking. I’d love to know if you make them, do you keep them plain, or add your own twist like peanut butter or a drizzle of chocolate on top? Share your version in the comments below!
29 comments
This looks fab! You could make it even healthier by using Abundant Earth’s Puffed Brown Rice. Get it in a huge bag in the health food section or “healthy end” of the cereal aisle at Woolies.????Vxx
Absolutely Vicki! What a great idea.:)
You could use puffed rice from the health food section to make these actually healthy.
Thanks Brooke, a really good idea.:)
I’m also sceptical as to whether these could be classed as ‘healthy’. Honey is still sugar, coconut oil is still fat. I’m sure they are delicious, but I would still put them in the ‘treat’ category.
honey and coconut oil is better than using sugar or butter!
Agree Edwina, healthier but still a treat
These look great will definitely be making these ones. x
Hello, Just about to start scratching around for school lunches tomorrow. This should soften the blow of holidays finishing, nice treat for the boys when they open their lunchboxes. Thank you! x
These are great Monique! and the kids love the healthier treat in their lunchboxes.:)
Thanks for the great recipe Kat!! Delicious! I made them in a mini muffin tin in little paper patty pans. My boys loved them
Great idea Natalie, that would make good little individual serves.
Hi Kat, thanks for all your wonderful srecipes & tips! A little off the topic not sure if somewhere else more appropriate to ask but I noticed your recipe was for a thermomix, I have recently started looking into getting one can I ask what you think and if it can justify the high price tag, thank so much
Hi Niomi, I love my Thermomix, It makes cooking a breeze, I now make alot of meals from scratch, last night I made chicken parmiganan, I minced up the chicken and added some extra herbs and made my own sauce and crumb, didn’t take long at all, dinner was started and served within 30 minutes. It is a hefty price tag, but I believe it’s worth it.
I cant stand coconut what can I replace it with – or would it work without?
you could try oats?
These are great and we all love them here but no good for luncboxes as they melt!
Hi, do you keep these in the freezer so they can defrost slowly (with ice pack) in the lunchbox? Wondering if they stay nice that way or It would change the taste. Thank you.
I used LSA instead of dissected coconut as my wee girl doesn’t like coconut. worked really well. Added about 50g of 70% dark chocolate to the warm mixture to add firmness to the end result. Delic. Thanks for sharing this great recipe!
That’s a great alternative, Thank you Evelyn
I used LSA instead of dissecated coconut as my wee girl doesn’t like coconut. worked really well. Added about 50g of 70% dark chocolate to the warm mixture to add firmness to the end result. Delic. Thanks for sharing this great recipe!
Has anyone frozen these?
Did you try and freeze them? Did it work or they ended up not crispy?
Thanks for the recipe- they turned out delicious! I did, however, have to sub in dried cranberries and sultanas as I had no dates. I also did not add as much honey. I kept tasting to test sweetness before adding more. Thanks again 🙂
ooh yum my youngest miss would love the cranberries, great idea!!
I’m out of cacao…can I sub in cocoa?
You definitely could, it might just make them a little sweeter so you could use rice malt syrup instead of the honey or half half 🙂
Could you please tell me what the calories in this are? Thanks
Hi Hannah, I wouldn’t know I’m sorry, but you could try a calorie counter like this one: https://happyforks.com/analyzer – hope this helps. Kat x