A delicious and nutritious snack you can make at home.

PREP TIME 15 minutes | COOK TIME 30 minutes | MAKES 16 bars


  • 2 ½ cups puffed rice
  • 60 g pecan nuts, chopped
  • 65 g pumpkin seeds
  • 35 g dried unsweetened cranberries, coarsely chopped
  • 2 tbsp LSA (see tip)
  • 1 tbsp white sesame seeds
  • ½ cup honey
  • 1 tsp vanilla extract
  • ½ tsp salt flakes
  • 45 g sugar-free dark chocolate, coarsely chopped


PREHEAT the oven to 150°C. Grease a 20cm square cake pan; line base and two opposite sides with baking paper, extending the paper 5cm over the sides.

COMBINE puffed rice, nuts, pepitas, cranberries, LSA and sesame seeds in a large bowl.

PLACE honey, extract and salt in a small saucepan over medium heat; cook, stirring, for 2 minutes or until the mixture just comes to a simmer. Pour honey mixture over dry ingredients; stir through until evenly coated.

COOL for 5 minutes. Add chocolate; stir until combined. Transfer mixture to pan; pressing down firmly with the back of a spoon.

BAKE for 30 minutes or until golden brown. Cool in the pan. Cut into 16 bars.

FOOD TIP: LSA is a ground mixture of linseeds, sunflower seeds and almonds. It is available from supermarkets and health food stores. If you have the seeds at home you can simply add them to the mixture. When measuring honey, lightly spray the measuring cup with oil first and the honey will slide out more easily.

Written for Food&Home

Featured image: Aremedia