‘LCM’ bars
Dairy free, Egg free, Gluten Free, Nut free, Soy free, Vegan, Vegetarian
About the recipe
These homemade LCM bars are a fun, no-cook snack that kids will love and parents can feel good about. They’re chewy, chocolatey, and come together in minutes – no stove or oven required. Just mix, press, and freeze! Perfect for school lunchboxes, picnics, or an after-school snack.
Storage
Keep in an airtight container in the freezer for up to 2 months. Pack straight into a lunchbox – they’ll soften to the perfect chewy texture by morning tea.
Age Appropriate
2 years +
Ingredients
2 cups puffed rice
1/2 cup chocolate chips (optional if you want them to be a choc flavour otherwise omit)
1/2 cup desiccated coconut
1/4 cup tahini hulled, or nut butter of choice
1/4 cup coconut oil
1/4 cup honey or maple syrup
pinch sea salt
Method
- Line a 20 × 20 cm baking tin with baking paper.
- In a saucepan on low heat, melt together the tahini, honey/maple, and coconut oil until smooth and combined, stirring occasionally
- In a large mixing bowl, add the puffed rice, choc chips, and coconut.
- Pour the warm tahini mixture over the dry ingredients and stir well to coat. The heat will gently melt the chocolate through.
- Transfer to the lined tin and press down firmly with the back of a spoon or your hands.
- Sprinkle with sea salt.
- Place in the freezer for at least 2 hours or until firm.
- Slice into bars and store in the freezer.
Ingredient Swaps
Vegan: Swap honey for maple syrup and use a vegan chocolate chip
Dairy Free: Use dairy-free chocolate chips or omit
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