Ingredients
Units
Scale
- 50 g dark chocolate
- 1/4 cup rice malt syrup
- 1/4 cup hulled tahini
- 4 thick brown rice cakes
- 3/4 cup desiccated coconut
Instructions
- Melt the chocolate in a heatproof bowl over boiling water. Once melted, add the rice malt syrup and tahini, stirring to combine.
- Meanwhile, crumble the rice cakes into small pieces with your hand. Stir the rice cakes and coconut through the melted chocolate mixture.
- Press the mixture into a lined container (mine is a pyrex that is 20cm x 12cm) ensuring it’s well compacted. Allow it to harden in the fridge for 2 hours before cutting.
- This slice takes all the hard work out of making chocolate crackles. It’s a great slice to make in bulk and store in the freezer so you can easily add it to the kids’ lunchboxes.
Notes
- I often add in a few spoonfuls of collagen to boost the protein , I love it that way!
- Prep Time: 10 minutes
- Cook Time: 2 hours
