1/2 cup of almond milk
100g coconut oil
3 tbsp maple syrup
1 tbsp peanut butter
1 drop Vanilla essence
Sprinkle Himalayan salt
300g Rice puffs

12 dates
1 tbsp peanut butter
2 tbsp coconut butter

200g 70% dark chocolate


– In a pan, heat the milk, coconut oil, peanut butter and maple syrup until everything is as one.
– Add in the vanilla and salt and stir.
– Take the pan off the heat and allow to cool whilst you make your middle.
– using a blender, add in the middle layer ingredients and blend.
– Ensure you scrape the sides so that we don’t miss a thing!
– Blend until the mixture becomes of a caramel consistency, add a little water if too stiff.
– Once the liquid (delicious by the way) is cooled (must be VERY cold), add in the rice crispies and stir through thoroughly.
– press into a square loose bottom pan, ensuring the mix is set firmly.
– Add to the freezer for ten minutes until solid.
– Once frozen, add on your middle layer, spreading evenly across the base.
– Use the back of a metal tbsp to spread across (dip in water if mixture is too sticky)
– Leave to set in the fridge whilst you melt your chocolate.
– Take out the fridge and cut the slab how you wish! Bars, cubes, large squares.
– Once cut, dip the goodies into the melted chocolate, covering them all.
– Leave to set for around 5 minutes.
– Enjoy straight away or put in the fridge for a cooler experience.

Enjoy! Make sure you share you photos with me if you choose to make them!


Much Love,

Evie Xx


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