This Puffed rice snack bar is both a snack and a delicious treat that is made using clean and healthy ingredients. It uses coconut sugar as the sweetener and in addition has tahini (sesame seed paste) and sunflower seed butter for added protein and nutrition!
Puffed rice and popped rice are types of puffed grain made from rice commonly eaten in India and all of Asia. Growing up my mom used to make this delicious snack called as Kurmura Ladoos from puffed rice and jaggery. That used to be my favorite snack! I tried to recreate that same magic using this recipe where I added sesame seed paste (tahini) and sunflower seed butter to give it some good fat and protein both of which are essential for a good balanced snack. Having said that, I do admit that the sugar content in this snack is high so consider this as a dessert or treat or a snack before a workout!
What are the ingredients in this Puffed Rice snack bar?
- Puffed Rice: You can get a good quality puffed rice. I used this Indian brand.
- Coconut Sugar: I like this brand.
- Tahini – I like this brand.
- Sunflower seed butter – I like this brand.You can use any nut butter instead of sunbutter if you are not sensitive to nuts. I like using sunbutter as it tastes like peanut butter and makes it so delicious!
You can watch a quick video on how to make this delicious recipe below!
- ¼ cup water
- ½ cup coconut sugar
- pinch sea salt
- 2 tbsp tahini (or ground sesame seed paste)
- 3 cups puffed rice
- 2 tbsp sunflower seed butter (you can also use any nut butter as an alternative)
- extra tahini to drizzle on top (optional)
- Line a brownie pan with parchment paper.
- In a stainless steel pan, add the water and the coconut sugar. Also add the salt. Stir with a spoon till the coconut sugar dissolves. Keep heat to low and as the mixture starts to bubble, add tahini . Stir for a couple minutes on low heat to incorporate. Then add the puffed rice and the sunflower seed butter and stir to mix. Turn heat off and transfer to the brownie pan. Pat with the back of a spoon or the back of a glass to spread evenly. Transfer pan to the refrigerator for 30 minutes.
- Remove fromthe refrigerator and cut into squares with a large knife.
- Keep in an airtight container to retain crispness.
