Peanut Butter Chocolate Slice with Crunchy Puffed Rice
Contributed by
Elise Mckillop
Serves
16 Slices
This gluten-free, vegan and refined sugar-free peanut butter slice makes a fantastic energising snack with an added nutritional boost of omega and protein! Made with lightly roasted puffed rice and complete with a delicious cacao chocolate topping.
Preheat a fan-forced oven to 150°C. Bake puffed rice for 15 minutes on a lined baking tray, stirring halfway through. (This gives the rice puffs a crunchy texture). Set aside.
Line a 20cm square baking tin with baking paper.
Add the peanut butter, coconut oil & vanilla to a saucepan and combine, stirring constantly over a low heat. Remove saucepan from heat and stir the brown rice syrup into the mixture until combined. Allow to cool slightly, but not completely.
In a large bowl add the baked puffed rice and omega seed mix. Then combine the wet mix with the dry mix and stir well.
Press the mixture firmly into a lined baking tin with the back of a spoon. Place in freezer to set for approximately 20 minutes.
In the meantime, make the chocolate topping by adding coconut butter and coconut oil to a small saucepan. Combine over a low heat, adding the cacao powder and stirring. Remove from heat and stir the brown rice syrup into the cacao mix until well combined.
Pour your chocolate over the chilled slice and set in the freezer for another 10 minutes.
Remove from freezer and allow to stand for a few minutes.
Slice into squares or bars and enjoy!
Store in an airtight container in the fridge for up to 5 days.
SHORT DESCRIPTION
This gluten-free, vegan and refined sugar-free peanut butter slice makes a fantastic energising snack with an added nutritional boost of omega and protein! Made with lightly roasted puffed rice and complete with a delicious cacao chocolate topping.
DESCRIPTION
Preheat a fan-forced oven to 150°C. Bake puffed rice for 15 minutes on a lined baking tray, stirring halfway through. (This gives the rice puffs a crunchy texture). Set aside.
Line a 20cm square baking tin with baking paper.
Add the peanut butter, coconut oil & vanilla to a saucepan and combine, stirring constantly over a low heat. Remove saucepan from heat and stir the brown rice syrup into the mixture until combined. Allow to cool slightly, but not completely.
In a large bowl add the baked puffed rice and omega seed mix. Then combine the wet mix with the dry mix and stir well.
Press the mixture firmly into a lined baking tin with the back of a spoon. Place in freezer to set for approximately 20 minutes.
In the meantime, make the chocolate topping by adding coconut butter and coconut oil to a small saucepan. Combine over a low heat, adding the cacao powder and stirring. Remove from heat and stir the brown rice syrup into the cacao mix until well combined.
Pour your chocolate over the chilled slice and set in the freezer for another 10 minutes.
Remove from freezer and allow to stand for a few minutes.
Slice into squares or bars and enjoy!
Store in an airtight container in the fridge for up to 5 days.
INGREDIENTS
BASE 3 cups organic puffed brown rice 3/4 cup organic crunchy peanut butter 2 tbsp organic virgin coconut oil 1/3 cup organic brown rice syrup 3/4 cup organic omega Seed Mix 1 tsp organic vanilla powder 1/2 cup raw almonds, roughly chopped
