Gooey, fudgy, chewy, crispy, chocolatey goodness!
I first made these slices back in October and completely forgot how I made them. They tasted so good though so I knew it wasn’t an issue to have to make them again!
I took the idea for this recipe from Deliciously Ella’s buckwheat and ginger granola. I have made an adapted version of her recipe a few times and knew I had to play with it. The blended chocolate and ginger mix tastes divine and can even be used as a spread or dip.
Traditionally, rice cripsy treats are made with rice crispies (obviously ;)) but they are loaded with oils and sugar, whereas puffed rice is 100% rice. These are not as crispy as the traditional ones but the buckwheat helps create a crunch.
I hope you try these slices and if you do please leave me a comment, I would love to hear from you!
Ingredients makes an 8 X 8 inch tray
1 tbsp coconut butter
20g piece of fresh ginger
25g cacao/cocoa powder
Sweetness to taste (I used 1 tbsp sweet freedom)
85g puffed rice
Heat coconut butter in a pan over medium heat and add the applesauce and dates. Once softened slightly add the ginger and stir well.
Add the cacao powder to a food processor along with the mix from the pan.
Blend until smooth (then taste it!).
In a large bowl, mix together the remaining ingredients and add the chocolate ginger mix from the food processor.
Give it all a good mix and spoon into a greased/lined pan. Push down firmly on the mix and spread out evenly.
Place into the fridge for a few hours to firm up.
Slice into desired sized pieces and enjoy! Store in the fridge.