Chocolate Fudge Crisp
Prep 20 minutes
Set 1 hour
Makes 14-16 pieces
Gluten-free & Vegan
Looking for a treat that’s so decadently delicious you’ll wonder how something so indulgent can also be on the healthier side? Enter the Chocolate Fudge Crisp – rich, satisfying and hard to stop eating.
Made with crushed rice cakes, creamy nut butter and cacao, it’s the perfect balance of crunch and fudge. Just a teeny piece will satisfy your sweet tooth, but don’t be surprised if you find yourself reaching for more – to be honest, it disappears embarrassingly quickly in my household so I have to limit how often I make it. It’s a breeze to whip up …. which makes it even more dangerous!
Ingredients
BASE
2 tbsp extra virgin coconut oil, melted
1/3 cup almond or cashew butter
1/4 cup pure maple syrup
2 cups crushed plain rice cakes
CHOCOLATE FUDGE
1/2 cup cacao powder
1/2 cup pure maple syrup
1/3 cup extra virgin coconut oil, melted
1/4 cup cashew or almond butter
1 tsp pure vanilla extract
pinch sea salt
Method
Line a loaf tin with baking paper.
To make the base, add the oil, nut butter and maple syrup to a medium mixing bowl and stir to combine. Add the crushed rice cakes and stir to combine again.
Tip into the lined tin and press firmly into an even layer. Set aside.
To make the fudge, place all the ingredients in another bowl and stir to combine. Pour on top of the base. Cover and refrigerate for a couple of hours until set.
Slice into small pieces (it’s quite rich!), and store it in the fridge or freezer in an airtight container. It will keep for easily a couple of weeks in the fridge and a month in the freezer.
