Scale the quantities up or down depending on your needs:

Base Recipe

• 400g, or 2.25 cups rice
• 4 cups water
• 50g or 8 Tblsp sugar
• 15mL or 1 Tblsp coconut oil
• 100g or 1/2 cup coconut cream (or you can use cream cheese)

Additions

Perky nana Bar

• Chocolate Energy Nut Butter
• Chopped banana
• Cacao nibs

Pick-me-up Bar

• Espresso Energy Nut Butter
• Maple syrup
• Sea salt

1. Add your base recipe ingredients to a rice cooker. If you're using cream cheese instead of coconut cream or milk, omit it until after the rice has cooked.
2. Select the white rice setting and start your cooker.
3. Once the rice has cooked, mix in your additional ingredients. This can be Energy Nut Butter, sea salt, dried fruit, or anything that you like! I did this in a large bowl.
4. Spoon your complete mixture into large zip lock bags. Press until compacted and neat. Lay a chopping board over the bag to spread the rice evenly.
5. Once cool, place in the refrigerator overnight.
6. The next morning, place your zip lock on to a chopping board, and cut the edges of the bag with scissors. Cut your rice slab into bars or squares.
7. Store in an airtight container, or wrap in cooking paper. Store in the refrigerator until needed. These will keep in the fridge for four days. Or, freeze and defrost when you need them.

The mixture yielded two ziplock bags, in one (pictured) we mixed Espresso Energy Nut Butter, maple syrup and sea salt into the rice base. For the second, we folded in Chocolate Energy Nut Butter, chopped banana, and cacao nibs.