Gluten Free + Vegan Snickers Rice Crispy Treats

A decadent dessert of chocolate, gooey caramel mixed with peanuts and a crunchy crispy layer! Gluten free and 10 ingredients.


Ingredients:

Top and Bottom Chocolate Layers:

  • 200g vegan dark chocolate (I used 85% cacao)
  • 1 tsp unrefined coconut oil

Rice Crispy Layer:

  • 1/4 cup unrefined coconut oil
  • 2 tbsp rice malt syrup
  • 1 1/2 tbsp natural peanut butter
  • 1 tsp vanilla extract
  • 2 cups rice puffs*

Caramel and Peanut Layer:

  • 3 tbsp unsweetened almond milk
  • 1 1/2 tbsp natural peanut butter
  • 1 tsp vanilla extract
  • 15 medjool dates, pitted and cut into quarters (about 1 1/3 cups when chopped)
  • 1/2 cup peanuts, roughly chopped (I used roasted and lightly salted)

Instructions:


Bottom Chocolate Layer:

  1. Line a 20cm square baking pan with baking paper.
  2. Add 100g of chocolate and 1/2 tsp of coconut oil into a small pot over low heat. When it’s just melted, take it off the heat and pour onto the bottom of the baking pan, making sure it’s an even layer. Place in the freezer while making the rice crispy layer.


Rice Crispy Layer:

  1. Add coconut oil, rice malt syrup, peanut butter and vanilla extract into a medium saucepan on low heat and cook until just melted.
  2. Take it off the heat and mix in the rice puffs and stir until they’re all coated.
  3. Add this into the pan on top of the chocolate, making sure to press it down firmly. Place this in the freezer while making the caramel and peanut layer.


Caramel and Peanut Layer:

  1. Add all the ingredients except for the peanuts into a high speed blender, adding the wet ingredients first making it easier to mix. Blend until smooth. You will have to stop a few times to mix it up, until the caramel gets going. Add an extra splash of milk if needed.
  2. Mix in the chopped peanuts, then add this on top of the rice crispy layer, trying to get it as even as you can. Freeze this while making the top chocolate layer.


Top Chocolate Layer:

  1. Add the remaining 100g of chocolate and 1/2 tsp coconut oil into a small pot over low heat. When it’s just melted, take it off the heat and set aside.
  2. Take out the pan from the freezer. Now that the caramel and peanut layer is a little firmer, I like to use a spoon to smooth out the caramel layer further.
  3. Pour the chocolate over evenly and freeze for 30 minutes. Slice into 16 squares. Store these in the freezer.


Notes:


*Make sure to use rice puffs and not puffed rice which doesn’t have the same crunchy texture.

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