4 cups of puffed rice – the stuff you find in the health food section, not the cereal aisle
¾ cup rice malt syrup
1 cup raw cashews
1/3 cup coconut oil
In a thermomix or food processor blast the cashews until they represent very fine breadcrumbs, pour into bowl.
Melt rice malt syrup and coconut oil if necessary.
Add all ingredients to cashews and mix together with a wooden spoon.
Line a dish with baking paper and pour ingredients out.
Flatten out using the back of a spatula.
Refrigerate for a few hours before slicing into bite sized portions.