Maltesers, can you even deal??!
I was a self confessed maltesers obsessed individual but then I saw the light. Since then, I haven’t even touched a malteser (we are talking a couple of years) and I have no regrets because chocolate is everywhere!
If you have been following along with me and my healthier choices including reducing the sugar intake, you will have some idea of why I gave up my beloved maltesers i.e. it contains wheat, raising agents and “natural flavours” and doesn’t the chocolate coating feel like it has some type of wax on to to avoid all of the maltesers from sticking together, yeah, I thought so!
So a couple of weeks back, one of my Instagram friends requested a healthy malteser slice recipe or if I knew of a good one, which I did not so I obviously
had to jump on that opportunity! Hence me bringing you this delicious gluten free, dairy free and nut free malteser slice!
So it may not taste EXACTLY like a malteser but it’s pretty darn close, if I do say so myself! I added in the rice puffs to replicate that honeycomb/malt center that malteser’s have. The chocolate topping is soft yet still has a slight crack. The condensed coconut milk adds sweetness so if you want to really limit the amount of sugar in this recipe, you can easily omit the maple syrup. If you have never used coconut condensed milk before, you must, it’s such a great dairy free alternative to regular condensed milk. It provides the base layer with softness and also makes it all stick together.
So if you’re a super fan of malteser’s but want to stay healthy and enjoy the flavour in slice form, give this beauty a go! It’s a wonderful tasting and easy slice recipe nonetheless! Enjoy!
- 1 pkt (200g) gluten free arrowroot biscuits
- 1½ cups gluten free chocolate or plain rice puffs
- 1 Tbsp maple syrup
- 1 tsp vanilla bean extract
- ½ cup coconut condensed milk
- 170g dark cooking chocolate
- 1½ Tbsp coconut oil
- Line a 9" x 5" loaf pan with parchment paper, set aside.
- Add biscuits to a high speed food processor, pulse on high until biscuits turn to crumb. Pour crushed biscuits into a large mixing bowl.
- Stir rice puffs through crushed biscuits and add in maple syrup and vanilla.
- Pour in coconut condensed milk and stir until well combined, use a wooden spoon for this step.
- Press mixture into prepared pan, refrigerate until set or place in the freezer to fasten up the process.
- Melt chocolate and coconut oil together in a double boiler over medium heat, stirring occasionally until smooth.
- Once the base layer has set to the touch, gently pour chocolate over the base.
- Refrigerate until chocolate is completely set, approx. 1-3 hours.
- Remove from pan and slice into long bars or small squares.
I used this brand of rice puffs.
If you cannot find condensed coconut milk, you can replace it with regular condensed milk, if you can tolerate the dairy.