If you have some time with children or are feeling inspired this is a healthy take on a Rice Krispie cake.

Ingredients
150g puffed brown rice
2.5 tbsp coconut oil
100g maple syrup
125g almond butter
3 tbsp cacao powder

For the Topping
2.5 tbsp coconut oil
100g dark chocolate
100g milk chocolate
Sprinkle of desiccated coconut or flaked coconut
Sea salt

Method

- Lightly grease a 20 inch square tin and line with baking parchment
- In a small pan melt together the coconut oil, maple syrup, almond butter and cacao powder, stirring until smooth.
- Pour over the puffed rice stirring well until completely coated.
- Tip in to the prepared tin pushing the top down firmly with the back of a spoon
- Pop in to the fridge to chill for a minimum of 30 minutes
- Prepare the topping by melting the coconut oil and chocolates in a small bowl over a pan of simmering water.
- Pour over the chilled rice base, easing the chocolate in to the edges. Sprinkle with coconut and a little sea salt. 
- Chill until firm. Cut in to haphazard sized pieces. Eat and enjoy

This works beautifully with the addition of dried cranberries or freeze dried strawberries. Also with a small quantity of smoked salt sprinkled over the top