Chocolate Caramel Rice Puff Slice. This scrumptious slice is free of the ten most common allergens, making it the perfect fundraising dish for Food Allergy Week or a quick and easy go-to snack that everyone will love!
Serves: 12 – 18
Prep Time: 5 minutes + 10 minutes soaking
Cook Time: 2 hours in fridge
1 cup Medjool dates, pitted (180 g; approx 10 dates)
2 Tbsp boiling water (40 ml)
2 Tbsp coconut oil, melted (40 ml)
2 Tbsp sunflower butter* (50 g)
1/2 Tsp flakey sea salt
2 cups Freedom Food Rice Puffs (100 g)
50 g 70% dark chocolate*, chopped
20 g 70% dark chocolate*, melted
- Line a 20cm square tin with baking paper.
- Place pitted dates and boiling water into the jug of a blender or small food processor and leave for 10 minutes to soak
Pulse dates and water until a paste starts to form, then add melted coconut oil, tahini (or alternative butter) and salt to the jug and process until thick and smooth.
- Combine puffed rice and chopped chocolate in a large bowl. Pour over the date caramel and stir until all the ingredients are evenly coated.
Tip mixture into prepared tin and use an oiled spatula (or a clean hand) to press flat. Drizzle slice with the melted chocolate and refrigerate until firm, 2 hours or overnight.
Cut slice into bars and store in the fridge. Wrap individually to include in a lunch box.
Sunflower butter can be replaced with tahini or another seed (or nut) butter however added allergens such as sesame or tree nuts mean the food is no longer free of the ten most common allergens.
Check the ingredient list of dark chocolate to be sure it is free of allergens including cow’s milk, egg, peanut and tree nuts.
Add a handful each of pepitas and dried cranberries in step 4 for a colourful twist.