Double Chocolate Caramel Rice Crispy Squares

These are my healthier take on a caramel slice with nutritious dates, almond butter and maple syrup filling combined with wholegrain rice puffs and topped with a good quality vegan dark chocolate for an ideal dessert or snack which is rich in unsaturated fats and natural sugars.

Double Chocolate Caramel Crispy Squares

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And so the wholegrain rice puff cereal obsession continues…sorry! Okay not sorry because they are so good and I have now created an array of delicious breakfast and desert recipes with these versatile little puffs and I have to say I’ve loved them all.

I had never used these rice puffs until I made these cereal which was then followed by these yummy chocolate treats. I came across them when I was in my local health food store, and I’m sure I’ve probably seen them in there before and they’ve probably been stocking them for years but I usually go shopping with something specific in mind, but occasionally I surprise myself and come out of the store with something I’ve never bought or tired before, sadly this is rare and I appreciate I should definitely do it a lot more and make a lot more discoveries!

When I was thinking up this recipe in my head I was looking to create a caramel filling to mix the puff cereal in to and then simply to top it off with chocolate… I do think this was definitely achieved. Now when I think about creating something with caramel, soft dates obviously come to mind as they are the perfect colour, a similar flavour can be created with a few additions and they are the perfect consistency once soaked and blender to create a smooth caramel type consistency. This mixed with a more neutral nut butter like almond butter and the sweet addition of maple syrup creates a very sticky caramelly mixture.

Once the date mixture is fully blended in the food processor, here comes the fun parts. Stirring in the rice puffs, I found I needed to use some muscle and a bit of force to get them to be fully combined into the sticky date caramel mixture. Then next you need some perseverance to transfer the mixture into a lined baking dish and I would suggest using a combination of a large spoon and a spatula and possibly your fingers to get the mixture packed into the dish and evenly spread out. Then place this into the freezer to firm up whilst you wash up or relax those muscles 😉 and then after an hour or so, begin to melt your chocolate in the microwave in 30 second increments until fully melted and pourable. Then remove the dish from the freezer and pour the chocolate over to completely cover. Then place this in the freezer for about 15 minutes to set the chocolate, remove and slice into equal sized portions. I did find that when cutting my chocolate cracked which is completely fine as the majority stayed in tacked!

I find this is best stored in the freezer to grab when you fancy, just remove 10 – 15 minutes beforehand so it is ready to eat. This will serve 12 once cut into squares, or you could cut into large squares if you wish but I find it could be a little too much so 12 works best!


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Double Chocolate Caramel Rice Crispy Squares
 
Prep time
Total time
 
Recipe type: Vegan, No-Bake
Cuisine: Dessert, Snack
Serves: Serves 6
Ingredients
  • ¾ cup dates, soaked and drained
  • ⅓ cup almond butter
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1½ cup wholegrain rice puff cereal
  • 100g good quality vegan dark chocolate, melted
Instructions
  1. Line a baking dish with parchment paper and set aside.
  2. In a food processor combine all the ingredients except the cereal until the mixture is sticky and combined. Then remove the mixture to a large mixing bowl and stir through the rice puff cereal until it is filly coated in the mixture (this will be very sticky so persevere)
  3. Then once all the mixture is combined, place it into a lined dish (this will require a number of utensils to place the mixture evenly in the dish, making sure it is pushed in flat)
  4. Then place the pan into the freezer to set for an hour or so.
  5. Melt your chocolate in the microwave, checking every 30 seconds until it is melted.
  6. Then remove the dish from the freezer and pour over the melted chocolate, place back in the freezer to set the chocolate top.
  7. Best stored in the freezer in an air-tight container and bring to room temperature before serving.

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