“Nine out of ten people love CHOCOLATE; the tenth person always lies!”
This recipe evolved from a few inspirations. I love rice crispy marshmallow bars but they are made with way too much sugar. I follow many vegan recipe developers and so I took a few of their ideas and put this together, adding my own twists until I found a square which holds together with low sugar, gluten free and dairy free. I used the wonderful products made by Cocoafair – a bean to bar chocolatier in Cape Town. Their dutch pressed cocoa powder is a staple in my home, as are their chocolate nibs.
These crispy crackle squares taste really good, I’ve tested them on some hardened sugar addicts and they love them.
- ¼ cup of coconut oil
- 2 tablespoons maple syrup
- 1 tablespoon honey
- ¼ cup of cocoa powder
- 2 cups of rice crispies or puffed rice (use gluten free if necessary)
- ½ cup desiccated coconut
- 50g 71% dark chocolate ( I used Cocoafair's 71% sweetened with maltitol)
- ¼ cup dark chocolate nibs - optional (Cocoafair)
- Combine the coconut oil, maple syrup and the chocolate; melt slowly in a saucepan. Using a whisk, add the cocoa powder and mix until lovely and glossy.
- Add the rice crispies, coconut and the nibs; mix until all are nicely coated and combined.
- Line a 22cm x 22cm tin with cling film and press the mix into the dish. I like to lay a cloth onto the top and press very hard with the palm of my hand until the crackles are all firmly pressed down.
- Pop this into the freezer for about 30 minutes to harden before cutting up into squares.
- Store in the fridge.