This slice is perfection! A delicious crunchy base paired with a smooth and creamy chocolate topping. The peanut butter provides a richness and subtle nutty flavour without being too overpowering. It’s a great one for both parents and kids alike. However, I would say the chocolate top is is more akin to dark chocolate than milk chocolate so some kiddos might find it too dark.
For the base
Melt the rice malt syrup and coconut oil together in a large saucepan on medium heat until runny. Remove from the heat and add the nut butter, cacao and pinch of salt. Stir well to combine.
Add the rice puffs and mix well. Pour this mixture into a tray lined with parchment paper (so it is easy to remove later on). Place the tray in the fridge to set while you make the chocolate topping.
Again in a saucepan, over low to medium heat melt together the rice malt syrup and coconut oil. Remove from heat and whisk in the cacao. Make sure it is all evenly combined before pouring over the base.
Place back into the fridge for 2-4 hours to set. Cut it up into pieces. Store in the fridge in an airtight container. Eat straight from the fridge
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