Almond butter caramel puffed rice bars

Who would have thought that combining almond butter, water, maple syrup and dates would result in such an amazingly delicious caramel sauce that I just want to keep it in my fridge forever and ever and eat with pretty much everything (pro tip: apple slices + this is heaven). And, that adding puffed rice to it and topping it with melted chocolate would turn it into such a delicious crispy treat that I can't stop myself from finishing the whole batch in a couple of days. All with the magic of almond butter

Safe to say I'm pretty much obsessed with almond butter right now, and for a good reason. Not only is it delicious, creamy and flavourful but also packs such a nutritional punch and tastes amazing in both sweet and savoury dishes (almond butter satay sauce, yes please!).

Getting back to these bars - they are crispy, sweet and utterly indulgent. They also take you right back to your childhood, munching one one of those crispy treats that we used to love. Writing reminds me that I have some puffed rice still in the cupboards, so see ya laterz, I'mma go make another batch!


3/4 cups MyProtein almond butter

1/3 cups coconut oil

1/4 cups maple syrup

1/4 cups fresh dates (or dried and soaked until soft)

pinch of flaky sea salt

3 1/4 cups puffed brown rice

50 gr raw almonds, roughly chopped

100g dark chocolate, roughly chopped


Combine the almond butter, coconut oil, maple syrup, dates and salt in a blender or food processor and blend until creamy. Add a bit more water if needed. 

Place the puffed rice and almonds in a big bowl and mix. Add the almond butter caramel and stir so that everything is coated. Place in a 20cm x 20 cm tray lined with baking paper and push down evenly.

Melt the chocolate in a tight-fitting bowl over boiling water. Pour on top of the puffed rice mixture and place in the freezer for 30 minutes or until hardened. Cut into bars and store in the fridge. Enjoy!

Blueboost collab: Roasted blueberry & almond butter dark chocolate cups

These bite-sized treats are pretty much the epitome of deliciousness – sweet, creamy and chocolatey. The roasted blueberries add a wonderful fruity aspect, as well as a good nutritional punch. Combine it with the protein from almonds and the antioxidants from dark chocolate and we have a sweet treat that is pretty much a nutritional powerhouse whilst still remaining utterly decadent. 

Best of all – these are ready is less than an hour and can last in the fridge/freezer for a couple of weeks. That is if you don’t finish them before.

To make these delicious treats I teamed up with Blueboost, who not only supply South Africa with the BEST blueberries but also publish a truly inspiring blog of all things good. You can find a couple more my recipes on there too!

Now, to get back to the chocolate cups, you can make these in any size cupcake liners – small ones work really well too! Also, then you might not eat an entire chocolate cup at once and they might last you for longer. 

I was smitten by these from the first bite – I’m sure you will be too!

Total time 1 hour
Makes 8 big or 12-14 small ones

1,5 cups blueberries
0,5 tbsp honey
1 tbsp lemon juice
2/3 cup natural (unsweetened/salted) almond butter
170g dark chocolate, roughly chopped

Non-stick cupcake liners, small or large



Preheat the oven to 180C.

In a medium-sized bowl, combine the blueberries, honey and lemon juice. Mix well. Place in a single layer on an oven-tray and roast for 10-15 minutes, until the blueberries have released some of their juices. Let cool at room temperature.

While the blueberries are roasting, melt the chocolate in a tight-fitting bowl over a pot of boiling water. When the chocolate is melted, place a tablespoon of it into a cupcake liner and swirl it around to coat the sides about 2-3 cm high. Repeat with the rest of the liners and place in the freezer to solidify for 15-30 minutes. 

When the chocolate has solidified, place a teaspoon of almond butter in each and top with a tablespoon of roasted blueberries and their juices. Top with a tablespoon of melted chocolate (if it has solidified then place in back over boiling water, slowly heat it up again). Place the cups in the freezer for 30 minutes or until solidified. Keep in the fridge or freezer. Enjoy!