When I fancy a quick treat that doesn’t require too much time or effort, my salted caramel and dark chocolate crispy bites are just the ticket. Minimal ingredients are needed but with every bite there is a true taste sensation here, sweet and savory notes are being hit with every mouthful. This sweet treat is best had on workout days so your body can refuel again in the best possible way. My crispy bites are also free from refined sugar and you can control the level of sweetness by adding a little less maple syrup if you wish. What’s more, the dark chocolate also gives it that extra dimension of flavour as it complements the salted caramel beautifully.
(use organic/natural ingredients where possible)
Makes around 20 crispy bites
Prep time: 5 minutes
Total time: 35 minutes
For crispy squares:
6 cups of organic brown crispy rice
½ cup of organic smooth almond butter
½ cup of organic maple syrup
1 teaspoon of pink Himalayan salt
3 tablespoons of coconut oil
For the raw salted caramel and dark chocolate glaze:
1 tablespoon of smooth almond butter
2 tablespoons of maple syrup
1/2 teaspoon of pink Himalayan salt
2 tablespoons of coconut oil
100g of organic dark chocolate (minimum 70%)
From your kitchen:
A large mixing bowl
A wooden spoon
A sharp knife
A few plates for serving
A couple of teaspoons and tablespoons for measuring
A silicone spatula
A deep brownie dish
A large saucepan
2 small saucepans
In your large saucepan, gently heat your smooth almond butter, maple syrup and coconut oil on a low heat. Use your silicone spatula or wooden spoon to mix it all together thoroughly. It will start to bubble up, don’t be alarmed but after 1 minute take it off the heat and continue to mix your lovely salted caramel filling.
Next, add in your brown crispy rice, one cup at a time, making sure it’s all coated evenly, add your pink Himalayan salt as this stage too. Transfer to your deep square tin dish and let it rest whilst you make your super speedy raw salted caramel and dark chocolate glaze.
In your small saucepan, heat up all your smooth almond butter, maple syrup, salt and coconut oil in just the way you did with the coating but let it thicken, this process will take around a couple of minutes. Don’t be alarmed when is bubbles, sure make sure you are constantly mixing the sauce. Transfer to a small bowl to cool down whilst you melt your dark chocolate in another small pan – please do not take your eyes of it as it can burn very quickly!
Drizzle over your salted caramel and dark chocolate as desired and refrigerate for about 10-12 minutes. Cut into squares and enjoy these sweet treats with a nice cut hot green tea! Yum.