clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Anti-LCM Bars

  • Author: The 4 Blades
  • Total Time: 5 minutes + setting time
  • Yield: 20 squares (depending on cutting dimensions and depth)


The original recipe for this comes from the lovely Alisha of Naughty Naturopath Mum (great stuff on her site – check it out!) and was converted to a thermo mixer recipe by The 4 Blades. It is a much healthier alternative to the popular lunchbox snacks (far less ingredients!) and much cheaper to make too.

This recipe was also featured in Episode 17 of The 4 Blades podcast.

Recipe Tester Feedback: “Best thing in the world! Takes a matter of minutes to make and the kids loved them. They want them in their lunchboxes everyday. Winning by saving money too.” – Samantha

No: Gluten / Dairy / Egg / Nuts


  • coconut oil – 50g
  • rice malt syrup – 150-200g, or honey (adjust according to preferred sweetness)
  • cacao powder – 10g
  • puffed rice – 35g, millet or other grain (note: in making this gluten free, we are assuming the use of whole puffed rice grains rather than rice bubbles or the like, which are heavier)
  • desiccated coconut – 90g
  • chia seeds – 20g


  1. Line a square cake tin with baking paper.
  2. Add coconut oil (50g), rice malt syrup (150-200g) and cacao (10g) to the bowl. Program 3 minutes / 80C / Speed 2.
  3. Add puffed grains (35g), coconut (90g) and chia seeds (20g) to the bowl. Mix Closed Lid / Reverse+Turbo / 4 x 1 second blasts. Scrape down sides.
  4. Push into the cake tin and leave to set in the fridge or freezer until hard.
  5. Cut up and enjoy!


Can be frozen

Keywords: Thermomix Breakfasts, Free Thermomix Recipes, Sweet Thermomix Snacks, Vegan, Vegetarian