Almond Butter Crispy Chocolate Bars
rice puff cereal
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.
Add rice puffs 1 cup at a time, mixing well after each addition.
Pour mixture into lined baking pan and place in the refrigerator.
Make topping whilst base is setting.
Half fill a small pot with water and put over a medium heat.
Place a medium-large heat proof bowl over the pot.
Add coconut oil and melt down. Once completely melted, stir through maple syrup and cocoa powder until well combined and smooth.
Remove from 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 topping has firmed up. Half way through refrigerating, just as it’s starting set, sprinkle over flaked almonds.
Remove from pan and slice into squares.
tore in an airtight container, refrigerated, for 1 week - 10 days.