“This ‘PB Pick’ is a must make! Quite possibly one of my favourite vegan desserts!”
How to make it
Line an 8X8 pan with parchment paper.
Combine Rice Krispies and cocoa powder in a medium bowl.
Pour in melted coconut oil and brown rice syrup. Mix well until combined.
Spread into prepared pan, and press down with a spatula or spoon. (helpful hint: if it’s sticking, try wetting your spoon as you press it down).
Place in freezer for 10 minutes while you prepare the main event!
In a separate bowl, mix together middle layer ingredients (hazelnut butter, maple syrup, melted coconut oil, ground almonds, stevia (optional).
Pour on top of base layer, and level out with back of spatula.
Return to freezer for 30 minutes.
Top it off - melt down chocolate, and spread over the middle layer, covering edge to edge. While chocolate is still wet, sprinkle on chopped roasted hazelnuts.
Let set in freezer for 30 minutes. Cut (i recommend into 25 small decadent bites) and enjoy!.
Store in freezer, and let sit at room temperature for 5-10 minutes before serving.
what you’ll need
All About That Base
1 3/4 Cups Rice Krispies
2 Tbsp cocoa powder
1 Tbsp Coconut Oil (melted)
3 Tbsp Brown Rice Syrup
Middle (Aka the Magic) Layer
3/4 Cup hazelnut butter
3 Tbsp maple syrup
3 Tbsp coconut oil (melted)
2 Tbsp ground almonds
1/2 Tsp stevia (optional)
Top it Off
1/4 Cup + 2 Tbsp vegan chocolate chunks
2-3 Tbsp chopped roasted hazelnuts.
want to take decadent to the next level?
Replace the base layer with 18 double stuffed oreos + 2Tbsp melted coconut oil pulsed in a blender or food processor!