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!

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
Ingredients
Rice Crispy Layer
Almond Layer
Chocolate Topping
|
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Instructions
- 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 mim before slicing and enjoying.
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