Gooey gorgeousness right here with these chocolate caramel rice puff squares. The base has a little crunch and the centre is a delicious, soft caramel topped off with chocolate. I snuck in a couple of dried strawberries because I had them. That’s totally optional!
This is such a simple recipe, there’s just a little waiting tome involved, but worth every second of the wait.
Tahini is a power house of nutrients and it gives a lovely creamy nutty flavour to this caramel sauce. Healthy and delicious
2 cups of brown rice puffs
100g sugar free chocolate
10g melted coconut oil
1/2 cup tahini paste
12 dates softened in hot water
2 tbsp melted coconut oil
1/2 tsp salt
Dried strawberries (optional)
50g sugar free chocolate
1 tsp melted coconut oil.
Add the dates to boiling water and leave them to soak.
Melt the chocolate for the base
in a Bain-Marie and add the coconut oil so they melt down together, when melted add in the vanilla and give a stir.
Next add the puff brown rice to a mixing bowl, pour in the melted chocolate mixture and stir together until the puffed rice is fully covered.
Empty the chocolate covered rice into a lined tray/tin and pop in the fridge to cool and set.
For caramel sauce, drain the dates and then to a mixer along with the tahini, melted coconut oil and vanilla. Add the dried strawberries here if you’re using them. Blend it all together until a nice silky/wet texture.
Pour the caramel on to the puffed rice and leave to set again in the fridge.
Next melt the chocolate for the topping along with the coconut oil. Remove the set puffed rice and caramel from the fridge and pour over the chocolate. Return to the fridge and leave to set for 30mins minimum.
When ready to serve cut in to squares and eat as you please!
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