Apricot and Chocolate Puffed Rice Bars

apricot-chocolate-puffed-rice-bars Photo: Yuki Suguira


  • 1/2 cup honey
  • 1/4 cup unsweetened flaked coconut
  • 1/4 cup slivered almonds
  • 1/2 cup chopped dried apricots
  • 1 tablespoon plus 1 tsp. cocoa nibs
  • 1 ounce unsweetened puffed rice cereal
  • 1/2 teaspoon vanilla extract
  • 1 3/4 ounces white chocolate


1. Line a 9-by-5-inch loaf pan with parchment. In a small pan, cook honey over medium heat until reduced by half, 2 to 4 minutes.

2. In a large bowl, combine coconut, almonds, apricots, cocoa nibs, puffed rice and vanilla; pour over hot honey. Mix with a wooden spoon until everything is well-coated. Spoon into prepared loaf pan and place another piece of parchment on top. Use your hands to firmly push mixture into all corners until surface is even. Refrigerate for 2 hours.

3. Remove mixture from loaf pan, place on a cutting board, strip off parchment and slice into 6 portions. Melt chocolate in microwave on low power in 15-second increments, stirring between each, until melted, about 1 minute total. Pour into a pastry bag fitted with a small plain tip (or a ziplock bag with a corner snipped off) and drizzle over rice bars. Serve immediately, or store in an airtight container for up to 5 days.

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  • Yield: 6 bars

Nutritional Information

Calories per serving: 237
Fat per serving: 8g
Saturated fat per serving: 4g
Cholesterol per serving: 2mg
Fiber per serving: 2g
Protein per serving: 3g
Carbohydrate per serving: 41g
Sodium per serving: 11mg
Iron per serving: 1mg
Calcium per serving: 41mg

Good to Know

Dried apricots are rich in beta-carotene, an antioxidant that's key for healthy skin and eyes.
Recipes adapted with permission from the publisher, Jacqui Small LLP, from "Fitness Gourmet" by Christian Coates. Copyright © 2015