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Our favourite vegan influencer Ellie Bullen knows how to spend her time at home. She has been living in her Blues Day favourites under the ever blue Gold Coast skies. Slouchy fleece jumpers, soft knits and a wrap dress that perfectly hugs her growing baby bump.
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This delicious slice is a quick and easy recipe to whip up post surf! Click here to watch the IGTV.
Ingredients:
1 cup of smooth salted peanut butter
1/2 cup rice malt syrup
2 tbsp coconut oil
2 cups of rice bubbles
1 cup of shredded coconut
1 cup of dairy free chocolate chips, melted
2 tbsp coconut flakes
Method:
1. Add the peanut butter, rice malt syrup and coconut oil to a large mixing bowl. Stir together
2. Add the rice bubbles and coconut and fold through
3. Press into a linen baking tray or loaf tin and set aside
4. Melt the chocolate chips and pour over top of the tray, spreading evenly.
5. Sprinkle with coconut flakes
6. Place in the fridge to set for 4 hours or into the freezer for 1 hour
7. Remove from tin and slice into 6-8 chunks.
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For more recipes from Elsa, you can check out her new cookbook, The Global Vegan here.
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