Cocoa Hazelnut Rice Crispy Treats

You can leave out the hazelnuts if you prefer or replace with another seed or nut.

Servings: treats

Calories: 112kcal

Preheat your oven to 350°F/175°C.
Spread the hazelnuts on a cookie sheet and toast in the oven for about 6 minutes, or until the skins begin to brown.
Cool for a few minutes.
Place the hazelnuts in a towel and rub to remove the skins.
Chop the nuts into small pieces by hand in a towel using a hammer or firm object, or pulse in a food processor.

Preheat your oven to 350°F (175°C or gas mark 4).
Spread the rice on a baking sheet and bake for 10 minutes.
Add the honey, water, and salt to a saucepan and bring the honey mixture to a boil. Lower the heat until the mixture has a bubbly boil. Cook for about 10 minutes, without burning it.
Add the the rice, cocoa and hazelnuts to a bowl and then add the honey mixture. Blend until well-coated.
Line a baking dish or rectangular container with parchment paper and scoop the warm mixture into the dish. I use an 8 inch x 10 inch baking dish (20 cm x 25 cm).
Using another piece of parchment paper and your hands, press down on the mixture to make it compact and uniform.
Let it cool for at least 15 minutes and then slice into squares or rectangles.
Store in a sealed container or wrap well to seal out air.