RECIPES

6-INGREDIENT CHOC CRACKLE PROTEIN FUDGE SLICE

A crunchy chocolate crackle base + a rich fudgy centre + a nutty crunchy chocolate topping – what’s not to love?! Honestly sooo good it’s dangerous.

I’ve made an almond mocha version of this before and it was honestly one of the best treats I’ve ever made! This time I’ve decided change it up a little and used peanut butter and no coffee, but it’s still nonetheless DELICIOUS!

Here is the recipe:

6- INGREDIENT PROTEIN CHOC CRACKLE FUDGE SLICE 
(vegan, gluten-free, oil-free, no-bake) 

MAKES: 4 large slices

INGREDIENTS: 
Crackle base: 
  • 1 1/2 cups rice bubbles 
  • 1 scoop vegan choc protein ( I used @macr0mike choc caramel) 
  • 50g vegan dark chocolate, melted 
Choc nut filling:
  • 50g vegan dark chocolate, melted (I used @pana_organic eighty ) 
  • 1 cup peanut butter (I used @byronbaypeanutbutter ) 
  • 1/4 cup rice malt syrup 
  • 1 scoop vegan choc protein powder 
Choc topping:
  • 50g vegan dark chocolate, melted 
  • 1/2 cup almonds, chopped 
METHOD: 
  1. Line a container with non-stick paper (mine was 10 x 20cm) 
  2. Make the CRACKLE BASE: combine the rice bubbles& protein powder. Melt the chocolate & fold it through the dry ingredients until the powders dissolve & all rice bubbles are coated with chocolate. Transfer this as an even layer into the prepared container. Freeze whilst you make the next layer  
  3. Make the CHOC NUT FUDGE: combine all ingredients & whisk until the protein powder is dissolved & melted chocolate is evenly incorporated. Pour this fudge (should be thick) over the crackle base. Return to freezer to set for at least 2 hrs
  4. Make the CHOC TOPPING: melt the chocolate & pour it over the frozen slice. Quickly sprinkle the nuts over the top before the chocolate sets. Return the slice into the freezer for 30 mins before cutting & serving
*storage tips: in an airtight container in the freezer! Just thaw at room temp for a few mins before serving.


Seriously so delicious! Try this and thank me later 🙂