These bad boys are GFCFSF, egg-free, low oxalate and low salicylate!!
We made them on the saltier side, so I reduced the salt by half for this recipe, and if you like sweets, you may even want to increase the xylitol. It was a unique flavor with the interesting balance of salt and white chocolate, like combining hot and sweet, a combination of flavors that seem to almost contradict each other, but in the end, prove to compliment each other nicely.
I imagine they would be really tasty with nut butter or sunflower seed butter too.
The face of pleasure!
Ingredients
- 2 rice cakes - crumbled
- 1 pear - peeled and shredded
- 1/3 C cocoa butter - melted gently
- 2 Tbs ground flaxseed
- 2 Tbs birch derived xylitol
- 1 Tbs sunflower lecithin
- 1 Tbs tapioca flour
- 1/2 tsp sea salt
In a small bowl, mix the crumbled rice cakes, shredded pear, ground flaxseed, xylitol and salt.
In an even smaller bowl, whisk together the already melted cocoa butter, tapioca flour and lecithin.
Pour this mixture into the ingredients in the larger bowl and blend well so that all of the ingredients mingle evenly.
Press into a small casserole dish, size depending on how thick you want your bars to be.
Refrigerate until firm. They will still be fairly soft and can fall apart, so I like the smaller square size which are better for kid size hands anyway. =)
Voila!
