Crunchy salted caramel peanut hedgehog slice
Course
Desserts
Cuisine
Chocolate
Servings
20
pieces
Servings
20
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
Instructions
Slice
Boil dates and cashews in 2 cups of water until soft and almost dry.
Add peanut butter, vanilla, salt and maple syrup to date and cashew mix and blend until a smooth caramel paste forms
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.
Add the remaining rice bubbles to the top of slice and press firmly into slice (these ones should stay crunchy).
Topping
Top with melted chocolate, allow to set slightly, and then drizzle with melted peanut butter.
Allow to set in the fridge and then slice with a hot knife into 20 pieces.
Store in an airtight container in the fridge.
Recipe Notes
172 calories per serve
Print Recipe
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
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Slice
Boil dates and cashews in 2 cups of water until soft and almost dry.
Add peanut butter, vanilla, salt and maple syrup to date and cashew mix and blend until a smooth caramel paste forms
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.
Add the remaining rice bubbles to the top of slice and press firmly into slice (these ones should stay crunchy).
Topping
Top with melted chocolate, allow to set slightly, and then drizzle with melted peanut butter.
Allow to set in the fridge and then slice with a hot knife into 20 pieces.
Store in an airtight container in the fridge.
Recipe Notes
172 calories per serve