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!

Print Recipe

Almond Chocolate Crispy Slice

Course

sweets

Keyword

dairy free, Gluten free, raw, vegan

Passive Time

2+1/2 hours

Servings

slices

Ingredients

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

Course sweets Keyword dairy free, Gluten free, raw, vegan Passive Time 2+1/2 hours Servings slices Ingredients 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

Instructions

1. Line a loaf tin with baking paper. In a large bowl combine rice crispy ingredients ensuring all rice bubbles are covered.
2. Spoon into the loaf tin and place in freezer for 20 mins until hard.
3. Combine almond caramel ingredients and spread evenly over hardened crispy layer. Return to freezer for 2 hours.
4. Melt chocolate and pour over the almond caramel and place in the fridge for 10 mim before slicing and enjoying.