Salted almond and dark chocolate rice cake bar recipe
 Fuel your workout with these energy-packed rice cake bars developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. They're made with creamy almond butter, golden syrup, and crunchy chopped almonds. Each serving provides 224 kcal, 6.1g protein, 16.4g carbohydrate (of which 15.2g sugars), 14.3g fat (of which 4.4g saturates), 2.5g fibre and 0.25g salt. 200g/7oz almond butter100g/3½oz golden syrup 50g/1¾oz salted almonds, roughly chopped100g/3½oz plain rice cakes, crushed 200g/7oz almond butter 100g/3½oz golden syrup 50g/1¾oz salted almonds, roughly chopped 100g/3½oz plain rice cakes, crushed 150g/5½oz dark chocolate, chopped1 tsp coconut oil (optional, for smoother melting)pinch flaked sea salt 150g/5½oz dark chocolate, chopped 1 tsp coconut oil (optional, for smoother melting) pinch flaked sea salt Method Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper.To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine.Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Place in the fridge for about 30 minutes or until the chocolate is fully set. When the chocolate is set, cut into 12 equal bars with a sharp knife. Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper. Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper. To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine. Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Place in the fridge for about 30 minutes or until the chocolate is fully set. Place in the fridge for about 30 minutes or until the chocolate is fully set. When the chocolate is set, cut into 12 equal bars with a sharp knife. When the chocolate is set, cut into 12 equal bars with a sharp knife.