Almond Chocolate Crispy Slice
What do you get when you combine chocolate crackle with a delicious almond butter caramel?
The most delicious result I can tell you! Give it a whirl and then tag me online if you make it!
Rice Crispy Layer
1+1/2 cup rice bubbles
2 Tbsp coconut oil
2 Tbsp raw cacao powder
2 Tbsp maple syrup or rice malt syrup
Almond Layer
1 cup almond butter
1/4 cup maple syrup
2 Tbsp coconut oil, melted
grind of salt
Chocolate Topping
100 g dark chocolate melted
Directions:
Line a loaf tin with baking paper. In a large bowl combine rice crispy ingredients ensuring all rice bubbles are covered.
Spoon into the loaf tin and place in freezer for 20 mins until hard.
Combine almond caramel ingredients and spread evenly over hardened crispy layer. Return to freezer for 2 hours.
Melt chocolate and pour over the almond caramel and place in the fridge for 10 min before slicing and enjoying.
