The rice crispy layer can be sticky, so to help press it down evenly into the pan, I place a piece of baking paper on top and then press it down with my hands.

I had lightly salted roasted peanuts in my pantry, but you can use raw or unsalted. It's totally up to you. I will say though that the salt does add to the flavour and would recommend adding a pinch yourself if you do use unsalted.

I like to use at least 70% cacao or darker for the chocolate as the caramel and rice crispy layers add plenty of sweetness. You can also just do one chocolate layer to make this simpler to make. To make it healthier, use a chocolate that's refined sugar free or fruit sweetened. One of my favourites is Pumpy Jackson, they sweeten their chocolate with only monk fruit!

To cut the slice, I like to run a large sharp knife under warm water then slowly cut through the slice, especially the top chocolate layer. This prevents the chocolate from cracking when cutting.

Top and Bottom Chocolate Layers:

  • 200g vegan dark chocolate (I used 85% cacao)
  • 1 tsp unrefined coconut oil

Rice Crispy Layer:

  • 1/4 cup unrefined coconut oil
  • 2 tbsp rice malt syrup
  • 1 1/2 tbsp natural peanut butter
  • 1 tsp vanilla extract
  • 2 cups rice puffs*

Caramel and Peanut Layer:

  • 3 tbsp unsweetened almond milk
  • 1 1/2 tbsp natural peanut butter
  • 1 tsp vanilla extract
  • 15 medjool dates, pitted and cut into quarters (about 1 1/3 cups when chopped)
  • 1/2 cup peanuts, roughly chopped (I used roasted and lightly salted)

Bottom Chocolate Layer:

  1. Line a 20cm square baking pan with baking paper.
  2. Add 100g of chocolate and 1/2 tsp of coconut oil into a small pot over low heat. When it's just melted, take it off the heat and pour onto the bottom of the baking pan, making sure it's an even layer. Place in the freezer while making the rice crispy layer.
  3. ......................................

for full recipes please see : amylecreations.com

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