Puffed Rice Brownies

Ingredients

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• Brownie Base:
• Pitted Medjool Dates Pitted Medjool Dates 400g 2 & 1/3 cups
• Ground Almonds Ground Almonds 200g 1 & 2/3 cups
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Almond Butter Almond Butter 2 tbsp 2 tbsp
• Raw Cocoa Powder Raw Cocoa Powder 4 tbsp 4 tbsp
• Vanilla Extract Vanilla Extract 1/4 tsp 1/4 tsp
• Table Salt Table Salt pinch pinch
• Rice Choc Layer:
• Puffed Rice Puffed Rice 50g 2 cups
• Vegan Dark Chocolate Vegan Dark Chocolate 100g 3/4 cup
• Maple Syrup Maple Syrup 3 tbsp 3 tbsp
• Smooth Peanut Butter Smooth Peanut Butter 150g 3/5 cup
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp

Instructions

1. 1.*Timing tip: the muffins will need to chill in the freezer for 30mins before serving.*
2. 2.Melt coconut oil and almond butter in a small saucepan, allow to cool and pour into a food processor, add pitted dates and blend until creamy.
3. 3.In a bowl mix together dry ingredients, add to food processor and blend for 1 to 2min, scraping down sides if necessary.
4. 4.Line a 20cm loaf pan with cling foil and press brownie mixture evently into the tin with your fingers.
5. 5.Allow brownie base to cool in the fridge while preparing the rice chocolate layer.
6. 6.Add puffed rice into a large mixing bowl.
7. 7.Melt peanut butter, coconut oil and chocolate in a small saucepan over medium heat.
8. 8.Wisk with a fork until melted and pour mixture and maple syrup into the puffed rice bowl.
9. 9.Remove brownie base from fridge, pour puffed rice mixture over brownie base and allow to set in freezer for 25-30 min before serving.

Nutritional Information

• Calories:
  552
• Fat:
  31g
• Sodium:
  134mg
• Carbs:
  61g
• Sugar:
  39g
• Protein:
  14g