This crunchy chocolatey slice makes the perfect on-the-go breakfast or snack, packed full of good quality ingredients to give you long-lasting energy throughout the day.
In a bowl, break up 8 rice cakes into small pieces.
Heat a pot over a medium-low heat. Add the coconut oil, peanut butter, cashew butter and maple syrup. Stir until melted.
Transfer the mixture into the bowl with the broken up rice cakes and mix well.
Transfer the mixture into a baking dish (approximately 25cm x 25 cm), pressing down firmly with the back of a spoon. Place in the freezer.
Heat a pot over a low heat.
Add the coconut oil, cacao buttons, coconut cream, maple syrup and salt. Stir constantly until the mixture has completely melted. Set aside.
Remove the slice from the freezer and pour the chocolate mixture evenly over the top. Place back in the freezer for 15 minutes to set.
Remove and cut into 16 pieces. Store in the refrigerator.
Ingredients
Directions
In a bowl, break up 8 rice cakes into small pieces.
Heat a pot over a medium-low heat. Add the coconut oil, peanut butter, cashew butter and maple syrup. Stir until melted.
Transfer the mixture into the bowl with the broken up rice cakes and mix well.
Transfer the mixture into a baking dish (approximately 25cm x 25 cm), pressing down firmly with the back of a spoon. Place in the freezer.
Heat a pot over a low heat.
Add the coconut oil, cacao buttons, coconut cream, maple syrup and salt. Stir constantly until the mixture has completely melted. Set aside.
Remove the slice from the freezer and pour the chocolate mixture evenly over the top. Place back in the freezer for 15 minutes to set.
Remove and cut into 16 pieces. Store in the refrigerator.
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