- 70 g coconut oil
- 40 g Cacao
- 180 g Rice malt syrup
- pinch salt
- 1 tsp vanilla extract
- 60 g rice crisps/puffs
- 2 tsp coconut oil
- 2 tbsp peanut butter (or any seed/nut butter)
- 1 tsp Rice malt syrup
Recipe is created for
WARNING: this slice is very soft textured and meant to be this way as its not baked - the crunch is from the rice puffs.
Line pan/tray with baking paper.
Heat oil 50 degrees, speed 3 for 1 min 40 secs.
Add other ingredients except rice puffs, 50 degrees, speed 4 for 2 mins for mixure to become smooth.
Add rice puffs, combine together "Counter-clockwise operation" , speed 3 for 10 seconds.
Pour mixture into tray, smooth out surface and freeze for 10-15 mins until solid.
PEANUT BUTTER DRIZZLE:
Melt coconut oil 50 degrees, speed 3 for 1 min.
Add peanut butter and rice malt syrup and set at 50 degrees, speed 3 for 40 seconds.
Drizzle over bar/slice mix that you've had in the freezer and return to freezer for 5 mins.
Store in fridge.
Its not meant to be consumed in large amounts as it's VERY sweet, so it's best cut into very small bite size pieces.
Substitute and tweek how ever you wish
ie. use tahini, cashew butter, agave or honey instead of rice syrup, more rice puffs, less rice malt syrup, etc, etc ...
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Donut ice-cream
- Superfood Seed Bar
- Barney Banana Ice Cream
- Super Easy Waffles
- Biscoff Icecream
- Cherry Ripe Slice
- Raw Berry Caramel Slice
- Snow Skin Mooncake
- Mooncake Fruit Custard Filling
- Mandarin, Almond & Cardamom Muffins
- Apple & Peanut Butter Bliss Balls
- White Chocolate & Berry Cheesecake - Gluten Free