Chocolate Rice Bubble Bars

5 from 2 reviews


  • 4 cups rice bubbles
  • 1/2 cup desiccated coconut
  • 5 medjool dates
  • 130g coconut oil
  • 120g honey
  • 2 tablespoons cacao powder


  1. Line a slice baking tray with with greaseproof paper.
  2. Place rice bubbles and coconut into a bowl.
  3. Place dates in a food processor, chop on high for 20 seconds or until finely diced.
  4. In a small saucepan melt coconut oil, cacao, honey and dates over low heat, stir for 5 minutes.
  5. Pour honey mixture into bowl of rice bubbles and stir to combine.
  6. Place the mixture into the baking dish and press evenly into pan.
  7. Place in fridge for one hour or until set, cut into slices.


Bars must be kept cold, otherwise they will melt and fall apart.

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