Donna Hay: Basics To Brilliance Kids

Learn how to make this classic treat with a delicious recipe by Donna Hay ... a healthier way!


  • 4 cups (60g) puffed brown rice

  • 1 cup (80g) desiccated coconut

  • 120g unsalted butter

  • ½ cup (180g) honey

  • 1 tablespoon vanilla extract

  • 1/3 cup (35g) raw cacao or cocoa powder


  • 1.

    Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases. Line 2 baking trays with non-stick baking paper.

  • 2.

    Sprinkle the puffed rice and coconut over the prepared baking trays. Bake for 8 minutes or until crispy and the coconut is a nice golden colour. Wearing oven gloves, carefully remove the puffed rice mixture from the oven and allow it to cool on the trays.

  • 3.

    Place the butter, honey and vanilla in a small saucepan. Sift in the cacao with a sifter or sieve. Place over low heat and stir with a spatula until melted and smooth. Allow to cool for 2 minutes.

  • 4.

    Transfer the puffed rice mixture to a big bowl. Add the buttery mixture and stir really well to coat.

  • 5.

    Using a spoon, divide the mixture between the prepared tins (pile them high) and refrigerate for 30 minutes or until set.

  • 6.

    Keep in an airtight container in the fridge until ready to eat.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 209kj
  • Fat Total 10g
  • Saturated Fat 7g
  • Protein 1g
  • Carbohydrate 29g
  • Sugar 23g
  • Sodium 4mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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