Snickers Slice
Ingredients
For the Chocolate Layer
250g Dark Chocolate
2 tsp Coconut Oil
Small pinch of fine Himalayan Salt
250g Dark Chocolate
2 tsp Coconut Oil
Small pinch of fine Himalayan Salt
For the Rice Layer
1/4 cup Coconut Oil
2 tbsp Brown Rice Malt Syrup
2 tbsp Peanut Butter
1 tsp Vanilla Extract
2 cups Puffed Brown Rice / Spelt / Millet / Amaranth
For the Caramel Layer
1/4 cup Nut Milk
2 tbsp Peanut Butter
15 Medjool Dates
1 tsp Vanilla Extract
1/2 cup chopped dry Roasted Peanuts
Instructions
- Line a 9inch square dish with greaseproof paper.
- Melt ingredients for bottom chocolate layer in a small pot on low heat, pour into the lined pan, create an even layer and place in freezer.
- Next add all ingredients for rice layer except the rice into the cleaned small pot, mix well and melt.
- Then fold through the puffed grains or seeds coating well.
- Pour over the chocolate layer and press as firm, replacing back into freezer.
- For the caramel layer add all ingredients except the peanuts into a food processor and blend, stopping to scrape down a as needed and adding a splash of milk if needed too until smooth.
- Mix through the peanuts and then spread evenly over the puffed rice layer.
- Finally make another chocolate layer as you did before making sure it is as even as you can on top.
- Place back in freezer to set for 30mins.
- Then remove from freezer allowing chocolate to soften.
- Cut into squares then store in the freezer and enjoy as you like!
