Crunchy salted caramel peanut hedgehog slice
Servings
20pieces
Servings
20pieces
Ingredients
Slice
  • 20 dried, pitted datesapprox 110g
  • 150g cashews
  • 100g peanut butter
  • 1tsp vanilla
  • 1tsp salt
  • 1tbsp pure maple syrup
  • 3cups puffed rice
Topping
  • 170g dark chocolatemelted
  • 35g peanut buttermelted
Instructions
Slice
  1. Boil dates and cashews in 2 cups of water until soft and almost dry.
  2. Add peanut butter, vanilla, salt and maple syrup to date and cashew mix and blend until a smooth caramel paste forms
  3. Add 2 cups of the rice bubbles to the caramel, mix well and press firmly into a large lined slice tray. Refrigerate for 20 minutes to firm up.
  4. Add the remaining rice bubbles to the top of slice and press firmly into slice (these ones should stay crunchy).
Topping
  1. Top with melted chocolate, allow to set slightly, and then drizzle with melted peanut butter.
  2. Allow to set in the fridge and then slice with a hot knife into 20 pieces.
  3. Store in an airtight container in the fridge.
Recipe Notes

172 calories per serve

Print Recipe
 Crunchy salted caramel peanut hedgehog slice
Crunchy salted caramel peanut hedgehog slice
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine Chocolate
Servings
pieces
Ingredients
Slice
  • 20 dried, pitted dates approx 110g
  • 150 g cashews
  • 100 g peanut butter
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tbsp pure maple syrup
  • 3 cups puffed rice
Topping
  • 170 g dark chocolate melted
  • 35 g peanut butter melted
Course Desserts
Cuisine Chocolate
Servings
pieces
Ingredients
Slice
  • 20 dried, pitted dates approx 110g
  • 150 g cashews
  • 100 g peanut butter
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tbsp pure maple syrup
  • 3 cups puffed rice
Topping
  • 170 g dark chocolate melted
  • 35 g peanut butter melted
Crunchy salted caramel peanut hedgehog slice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Slice
  1. Boil dates and cashews in 2 cups of water until soft and almost dry.
  2. Add peanut butter, vanilla, salt and maple syrup to date and cashew mix and blend until a smooth caramel paste forms
  3. Add 2 cups of the rice bubbles to the caramel, mix well and press firmly into a large lined slice tray. Refrigerate for 20 minutes to firm up.
  4. Add the remaining rice bubbles to the top of slice and press firmly into slice (these ones should stay crunchy).
Topping
  1. Top with melted chocolate, allow to set slightly, and then drizzle with melted peanut butter.
  2. Allow to set in the fridge and then slice with a hot knife into 20 pieces.
  3. Store in an airtight container in the fridge.
Recipe Notes

172 calories per serve