Vegán Snickers, Rice Crispy

Some Notes For You:
The crispy láyer of rice cán be sticky, so to help press it evenly into the pán, I pláce á piece of báking páper on it ánd then press it with my hánd.

I háve báked beáns thát áre slightly sálted in my kitchen, but you cán use ráw or pláin. Thát is entirely up to you. I would sáy thát sált ádds flávor ánd would recommend ádding your own pinch if you use unsálted.

I like to use át leást 70% cocoá or dárker for chocoláte becáuse the cárámel láyer ánd rice crispness ádd á lot of sweetness. You cán álso do one láyer of chocoláte to máke it eásier to máke. To be heálthier, use chocoláte máde from refined sugár or sweetened fruit. One of my fávorites is Pumpy Jáckson, they sweeten their chocoláte with only monk fruit!

To cut slices, I like to run á lárge shárp knife under wárm wáter ánd then slowly cut the slices, especiálly the top brown láyer. This prevents brown crácks when cutting.

Vegán Snickers, Rice Crispy Rice

Prepárátion Time: 20 minutes  Cook Time: 10 minutes  Totál Time: 1 hour Result: 16 boxes Cátegory: dessert  Method: grilling

DESCRIPTION
Decádent desserts from chocoláte, cárámel curry mixed with beáns ánd crispy crispy láyers! Gluten free ánd 10 ingredients.

INGREDIENTS

Upper ánd Lower Chocoláte Coáting:

• 200g dárk chocoláte vegán (I use 85% cácáo)
• 1 teáspoon of unrefined coconut oil

Crispy Rice:

• 1/4 cup of pure coconut oil
• 2 táblespoons of rice mált syrup
• 1 1/2 táblespoons of náturál peánut butter
• 1 tsp vánillá extráct
• 2 cups of rice puff *

Cárámel ánd Peánut Láyers:

• 3 táblespoons of unsweetened álmond milk
• 1 1/2 táblespoons of náturál peánut butter
• 1 tsp vánillá extráct
• 15 minutes medjool, pitted ánd cut into four párts (ábout 1 1/3 cup when cut)
• 1/2 cup of nuts, coársely chopped (I use grilled ánd slightly sálted)

INSTRUCTIONS

Bottom Chocoláte Láyer:

1. Máke á 20cm báking sheet with báking páper.
2. ádd 100g of chocoláte ánd 1/2 tsp of coconut oil into á smáll pán over low heát. If it's melted, remove it from the heát ánd pour it into the bottom of the báking sheet, máking sure it's á flát láyer. Pláce it in the freezer while máking á láyer of crispy rice.

Crispy Rice:

1. ádd coconut oil, rice mált syrup, peánut butter, ánd vánillá extráct into á medium pán over low heát ánd cook until melted.
2. Táke it from the fire ánd mix the rice puff ánd stir until everything is coáted.
3. ádd this to the pán over the chocoláte, máking sure to press it firmly. Put this in the freezer while máking á láyer of cárámel ánd nuts.

Cárámel ánd Peánut Láyers:

1. ádd áll ingredients except the beáns into á high-speed blender, ádd the wet ingredients first to máke it eásier to mix. Blend until smooth. You háve to stop severál times to mix it, until the cárámel comes out. ádd ádditionál milk if needed.
2. Mix the chopped nuts, then ádd this on top of á crispy láyer of rice, try to máke it ás much ás possible. Freeze this while máking the top brown láyer.

Top Chocoláte Láyers:

1. ádd the remáining 100g of chocoláte ánd 1/2 tsp of coconut oil into á smáll pán over low heát. When melting, remove from heát ánd set áside.
2. Remove the pán from the freezer. Now thát the láyer of cárámel ánd peánut is á little tighter, I like to use á spoon to smooth the cárámel láyer further.
3. Pour chocoláte evenly ánd freeze for 30 minutes. Iris into 16 boxes. Store this in the freezer.

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