Chocolate Crackle Bark Slice
Author: Wholesome Patisserie
Recipe type: bark, slice, gluten free, vegan, vegetarian
Prep time:
Cook time:
Total time:
Serves: Serves: 6-8
- Base
- 1½ cups almond meal
- 4 Tbsp cocoa powder
- ½ cup almond butter or cashew butter
- 5 Tbsp maple syrup
- 1½ tsp vanilla bean extract
- Topping
- 200g dark chocolate chips or dark chocolate block, if using a block - roughly chop
- 1 Tbsp coconut oil
- 1 Tbsp crunchy peanut butter
- 1½ cups rice puffs
- Base
- Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
- In a high-speed food processor, add all base ingredients. Pulse until well combined and mixture resembles a soft dough.
- Press base mixture into lined pan, creating an even layer.
- Place in the refrigerator to firm up.
- Topping
- Half fill a small pot with water and put over a medium heat.
- Place a medium-large heat proof bowl over the pot.
- Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth.
- Remove chocolate from heat and stir through peanut butter until well combined.
- Pour in rice puffs and mix until they’re completely coated in the chocolate.
- Remove base from refrigerator and pour chocolate crackle mixture over the top, spreading out evenly.
- Refrigerate for a further 30 minutes - 1 hour or until chocolate topping is completely set.
- Lift out from pan and slice into long bark pieces or slices/squares.
- Enjoy!
Store in an airtight container, refrigerated, for 1 week - 10 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/chocolate-crackle-bark-slice/
3.5.3226