By @Run2food
Vvgan, GF, oil-free, no-bake ✨🍫 Who wants a piece?!?
Here is the recipe ➡️
MAKES:
4-8 serves depending on size
INGREDIENTS:
CRACKLE BASE:
✅ 1 1/2 cups rice bubbles
✅ 1 scoop vegan choc protein ( I used @macr0mike choc caramel)
✅ 50g vegan dark chocolate, melted
✅ 1 tablespoon coffee powder ( I used @hello_hemp_melbourne latte powder mix)
CHOC ALMOND FUDGE FILLIN:
✅ 50g vegan dark chocolate, melted
✅ 1 cup almond butter
✅ 1/4 cup peanut butter
✅ 1/4 cup rice malt syrup
✅ 1 scoop vegan choc protein powder
CHOC TOPPING:
✅ 50g vegan dark chocolate, melted
✅ 1/2 cup almonds, chopped
METHOD:
- Line a container with non-stick paper (mine was 10 x 20cm)
- Make the CRACKLE BASE: combine the rice bubbles, protein powder & latte powder. Melt the chocolate & fold it through the dry ingredients until the powders dissolve & all rice bubbles are coated with chocolate. Transfer this as an even layer into the prepared container. Freeze whilst you make the next layer
- Make the CHOC ALMOND FUDGE: combine all ingredients & whisk until the protein powder is dissolved & melted chocolate is evenly incorporated. Pour this fudge (should be thick) over the crackle base. Return to freezer to set for at least 2 hrs
- Make the CHOC TOPPING: melt the chocolate & pour it over the frozen slice. Quickly sprinkle the nuts over the top before the chocolate sets. Return the slice into the freezer for 30 mins before cutting & serving
*storage tips: in an airtight container in the freezer! Just thaw at room temp for a few mins before serving 🙂