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Are you as excited as we are about World Chocolate Day?! Our berry friend Michelle from @run2food has created this incredible recipe for us to share, just another excuse to eat more Chocolate right?🍫

Ingredients:

Biscuit Base:

  • 4 x vegan shortbread biscuits

Caramel Rice Puff Layer:

  • 1 cup dates, pitted & soaked, reserve ¼ cup of the date water⁣

  • 2 tablespoons peanut butter⁣

  • 1 cup rice bubbles

  • 1 scoop (40g) vegan caramel protein powder

  • ½ cup roasted peanuts⁣

Chocolate Coating:

  • 120g vegan dark chocolate

  • 2 tablespoons peanut butter

Method:

  1. Line a small container with non-stick paper (mine was ~ 10 x 15cm)⁣

  2. BISCUIT BASE: Arrange the biscuits so that it fills the entire bottom of the container. You can cut a few and piece it together to fill the spaces⁣

  3. CARAMEL RICE PUFF LAYER:⁣ In a food processor make the peanut date caramel by blending the dates, date water and peanut butter until smooth.⁣

  4. In another bowl, add in the rice puffs, protein powder and then pour int the peanut date caramel. Mix until the protein powder has dissolved and date caramel is evenly covering all the rice puffs.⁣

  5. Sprinkle the roasted peanuts over the rice puff layer.⁣

  6. Put the slice into the freezer for 30 minutes⁣

  7. Remove the slice from the freezer and cut into 6 logs.⁣

  8. CHOC COATING: melt the dark chocolate and stir in the peanut butter until smooth. Pour the chocolate over each log. Put the chocolate bar back into the freezer for 30 more minutes until set.⁣


**Store in the fridge for up to 2 weeks!⁣


Thank you so much to Michelle from @run2food for sharing this incredible, delicious, chocolate loving recipe with us!

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