Healthy Eats: Chocolate & Almond Crispy Treats

I think everyone remembers making rice crispy treats with their parents when they were little and this is just a healthy, more adult take on those! This is my hubby’s favourite sweet clean eating recipe to date and he has now polished off the whole lot. These are really filling and none of the rich, chocolatey flavour is sacrificed in making them better for you. They are the perfect little sweet treat to have with a cup of tea and you really do feel like you’re having something naughty!

Makes 12 pieces

Ingredients:

For the chocolate layer:

1/2 cup cacao butter (I used the CHOC chic organic cacao butter)
1/4 cup raw cacao powder
large tablespoon raw organic honey (you can add a little more if you want this to be a little sweeter)

For the almond butter layer:

• 1/2 cup almond butter butter
• 2 tbsp organic raw honey

For the chocolate puffed rice layer:

• 2 cups puffed rice (I used Kallo Organic wholegrain Puffed Rice Cereal)
• 1/4 cup almond butter
• 1/4 cup raw coconut oil
• 1/4 cup raw cacao powder
• 2 tbsp Maple Syrup (or you can use honey/agave nectar)
• 1/4 tsp vanilla extract
• Pinch low sodium salt
• Optional: you can add some chopped nuts, seeds, shredded coconut, dried fruit…etc for extra flavour and texture.

Directions:

• To make the puffed rice layer: Heat the coconut oil in the microwave for a few seconds until it melts (literally a few seconds!) then add in the cocoa, 1/4 cup almond butter, honey, vanilla and salt and mix well. Give it a taste to see if you’re happy with the sweetness, otherwise add more maple syrup/honey. Pour the mixture onto the puffed rice and give it a good mix until the rice is evenly coated.
• Line an 8″ cake tin with parchment paper.
• Drop the puffed rice mixture into the tin and press down with a spoon. Place in the freezer for 30 minutes.
• Meanwhile, make the chocolate layer: Heat the cacao butter, cacao powder and honey in a pan over a medium heat. Once melted, set aside to cool slightly.
• Make the almond butter mixture by mixing the almond butter and honey in a bowl.
• Take the tin out of the freezer then drop the almond butter mixture on top and spread out using the back of a wet spoon.
• Pour the chocolate layer over the top of this and distribute evenly.
• Place back in the freezer for another 30 mins to set.
• Once it has set it can be stored in the fridge for up to 10 days