Deliciously easy, this vegan Biscoff-inspired Chocolate Crackle Slice by @f00dwith_sarah makes for a wonderful treat!
Makes 9 slices.
Ingredients
- 1 cup (80g) Freedom Rice Puffs
- 1 block (80g) vegan milk chocolate
- 1 tbsp (20g) vegan butter
- 1 tbsp (20g) maple syrup
- 1 tbsp (18g) cookie butter spread
TOPPING
- 1/2 cup (140g) cookie butter spread
- 2 tbsp (40g) vegan butter
- Freeze dried raspberries (optional)
Method
- Place Freedom Rice Puffs into a large bowl.
- Melt the chocolate bar and butter on the stove using low heat or in the microwave (in 30 second intervals). Mix together once melted.
- Pour melted chocolate and butter into the Freedom Rice Puffs and mix until well-coated.
- Add maple syrup to the mixture and mix well.
- Melt the cookie butter spread for 15 seconds in the microwave and add to the mixture.
- Mix all of the ingredients together until incorporated and add to a lined baking dish.
- Press down with a spatula until nice and firm. Place in the fridge to set for 20 minutes.
- To make the topping, melt the cookie butter spread and butter in the microwave (in 15 second intervals) and mix together until it forms a semi-thick paste.
- Drizzle the topping over the Freedom Rice Puffs base and spread until the slice is coated (if you prefer a thicker topping, melt more cookie butter spread and butter together)
- Optional: decorate with freeze dried raspberries.
- Place in fridge to set for 30 more minutes.
- Slice and enjoy!