Healthy Mummy member Shelley says, “My Peanut Bubble Crunch recipe was such a hit and I’ve had so many people messaging me asking for a nut-free version, so this is what I have come up with.”
choc mint bubble crunch

Mint Choc Bubble Crunch

Ingredients

  • 100 g dark chocolate
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup
  • 1 tsp mint essence
  • 2 1/2 cups rice bubbles
  • 1/3 cup desiccated coconut

Method

  1. Melt chocolate using your preferred method and set aside.
  2. Heat rice malt syrup and coconut oil over low heat until softened and add to chocolate. Mix well to combine.
  3. Add mint essence and stir well to combine.
  4. Add rice bubbles and coconut to a large bowl and mix together.
  5. Add chocolate mixture to rice bubble mixture and stir quickly to combine well.
  6. Press into loaf pan and press VERY FIRMLY. So firmly that you slightly crush the rice bubbles. This will help it to stick together and not crumble when you cut it into pieces.
  7. Pop in fridge or freezer to set.
  8. Cut into 14 pieces and enjoy.
  9. Can be stored in fridge or freezer.

Serves 14 – 102 calories each

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Every month on the 28 Day Weight Loss Challenge, we run a BRAND NEW 28 Day Menu with a different theme so you NEVER get bored!
Next months theme is the METABOLISM BOOSTING – Perfect for increasing your energy, boosting your health and getting you ready for SPRING.
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Devon Kelly has lost 11kg in 11 months on the challengesflash back friday weight loss results - Devon Kelly

Devon says “Resurfacing this photo for flashback friday! 11 months and 11kg difference ? the photo on the right was 4 months ago, I’m now 4 months pregnant with #2 but still lighter than I was pre pregnancy #1. I love Lose Baby Weight ????“”

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