Crispy Rice Puff Chocolate Brownies
Servings
12
Servings
12
Ingredients
BASE
  • 1cup roasted cashews
  • 1/2cup coconut flour
  • 1/2cup boiling water
  • 2tbsp cacao powder
  • 1/2cup pitted dates
TOP
  • 2 1/2cups rice puffs
  • 75g dark cooking chocolate
  • 1tbsp coconut oil
Instructions
  1. Soak cashews and dates in boiling water for 10 minutes.
  2. Place soaked cashews and dates into food processor including the water.
  3. Blitz on high until paste forms, scrape down the sides of the food processor and add coconut flour and cacao powder.
  4. Blitz on high until combined, spread mixture across the base of a lined 20x30cm slice tray.
  5. Melt the dark chocolate and coconut oil together.
  6. Stir rice puffs in with the melted chocolate.
  7. Spread rice puff mixture evenly across base mixture, pressing firmly down.
  8. Place in refrigerator for 2 hours before slicing into 12 serves.
Recipe Notes

Store in air tight container in refrigerator for up to 7 days.

Makes 12 slices at 180 calories per slice.

Print Recipe
Crispy Rice Puff Chocolate Brownies
Crispy Rice Puff Chocolate Brownies
Course Snacks
Cuisine Chocolate, Snacks
Servings
Ingredients
BASE
  • 1 cup roasted cashews
  • 1/2 cup coconut flour
  • 1/2 cup boiling water
  • 2 tbsp cacao powder
  • 1/2 cup pitted dates
TOP
  • 2 1/2 cups rice puffs
  • 75 g dark cooking chocolate
  • 1 tbsp coconut oil
Course Snacks
Cuisine Chocolate, Snacks
Servings
Ingredients
BASE
  • 1 cup roasted cashews
  • 1/2 cup coconut flour
  • 1/2 cup boiling water
  • 2 tbsp cacao powder
  • 1/2 cup pitted dates
TOP
  • 2 1/2 cups rice puffs
  • 75 g dark cooking chocolate
  • 1 tbsp coconut oil
Crispy Rice Puff Chocolate Brownies
Instructions
  1. Soak cashews and dates in boiling water for 10 minutes.
  2. Place soaked cashews and dates into food processor including the water.
  3. Blitz on high until paste forms, scrape down the sides of the food processor and add coconut flour and cacao powder.
  4. Blitz on high until combined, spread mixture across the base of a lined 20x30cm slice tray.
  5. Melt the dark chocolate and coconut oil together.
  6. Stir rice puffs in with the melted chocolate.
  7. Spread rice puff mixture evenly across base mixture, pressing firmly down.
  8. Place in refrigerator for 2 hours before slicing into 12 serves.
Recipe Notes

Store in air tight container in refrigerator for up to 7 days.

Makes 12 slices at 180 calories per slice.