Almond & Milk Chocolate No-Bake Slice
Almond & Milk Chocolate No-Bake Slice! Flavours of almond butter, maple, coconut, milk chocolate & spiced with a touch of cinnamon! Added crunch thanks to the rice puffs makes for a scrumptious chocolate snack for you and your family!
Easy melt and mix methods for both the base & topping. Using staple at home ingredients, yay!
I used hemp flour in the base of the slice. You can find hemp flour from your local health food store or online. If you don’t have access to hemp flour, please refer to the recipe notes where you will find a substitute, you basically just need more desiccated coconut, easy!
Enjoy friends, Sam x
Almond & Milk Chocolate No-Bake Slice
Description
Flavours of almond butter, maple, coconut, milk chocolate & spiced with a touch of cinnamon! Added crunch thanks to the rice puffs makes for a scrumptious chocolate snack for you and your family!
Ingredients
- Base
- 1 cup (260g) almond butter
- 1/2 cup (160g) maple syrup
- 1/2 cup (80g) virgin coconut oil
- 3/4 cup (60g) desiccated coconut
- 1/4 cup (35g) Ananda Hemp Flour* see recipe notes, I use Ananda Food Hemp Flour
- 1/4 tsp ground cinnamon
- 2 cups (100g) rice puff cereal
- Chocolate Topping
- 180g plain milk chocolate block, broken into squares
Instructions
- Base
- Line a 8” x 8“ square baking pan with parchment paper, set aside.
- In a medium sized pot over low-medium heat, add almond butter, maple syrup and coconut oil, mix to combine.
- Gently heat mixture until almond butter has completely melted down and smooth.
- Remove from heat and stir through desiccated coconut until just combined.
- Stir through hemp flour until well combined (or extra desiccated coconut if using).
- Add rice puffs 1 cup at a time, mixing well after each addition.
- Spoon and press mixture firmly into lined baking pan, you may want to use your hands to even out the top. Place in the refrigerator for 20-30 minutes or until just firm.
- Chocolate Topping
- Prepare a double boiler by placing a heat proof mixing bowl over a small pot filled just under halfway with water (ensuring the bottom of the bowl isn’t touching the water underneath). Place over a low-medium heat and bring the water to a simmer.
- Break chocolate into squares and place in the bowl. Gently melt over a low-medium heat, stirring occasionally. Once completely melted and smooth, turn off heat.
- Remove base from refrigerator and carefully pour chocolate over the top. Move the pan around to get an even layer of the chocolate or use a spatula.
- Refrigerate for a further 1-2 hours or until chocolate has completely hardened and set.
- Remove slice from pan and allow to sit at room temperature for 15 minutes. This makes it easier for you to slice, otherwise the chocolate will crack/split as its too cold.
- Slice into even squares. Tip: Run a sharp knife under hot water for 3-5 seconds, wipe it dry and cut your slices. This will help your knife cut through the chocolate smoothly.
- Enjoy!
- Store in an airtight container, refrigerated, for 1 week – 10 days.
Notes
*If you don’t have hemp flour, simply omit the hemp flour from this recipe and replace it with a 1/4 cup extra desiccated coconut, making it 1 full cup of coconut.
Thank you for the super easy and super delicious recipe! We love it ! I will do it for the second time today.. Just wanted to ask you, how can you cut those slices perfectly? When I cut them , they all break apart. Still yummy though:)
Hi Gamze! This is wonderful to hear, thank you! So happy you and everyone are enjoying this yummy slice, it’s a favourite in household as well 🙂
I have a couple of tips on how to slice it at the bottom of the recipe instructions:
– Remove slice from pan and allow to sit at room temperature for 15 minutes. This makes it easier for you to slice, otherwise the chocolate will crack/split as its too cold.
– Slice into even squares. Tip: Run a sharp knife under hot water for 3-5 seconds, wipe it dry and cut your slices. This will help your knife cut through the chocolate smoothly.
Hope the above helps you! It’s best to allow the slice to sit at room temperature so the chocolate topping comes back to room nearly room temp, otherwise the chocolate is still chilled/cold, making it crack easily when sliced.
Enjoy your second batch! 🙂