Hola if you are a coffee lover too!
So one year ago I went to Sydney with my good friend Miri (@mealsbymiri ) and I bought her a box of my original version of this slice, and she loved it! Miri then proceeded to make her own version of the slice and the other day I re-lived the memory by trying her recipe (with some subs). Man it was delicious and so nostalgic! So I’m going to share the recipe here.
Here is my adapted recipe:
ALMOND MOCHA FUDGE CRISPY SLICE (vegan, gluten-free)
August 2, 2020
Persons
8
Serving Size
1 slice
Prep Time
50 minutes
Total Time
50 minutes
Notes
*Storage tips: these store really well in an airtight container in the freezer for weeks!
Ingredients
- Dry:
- ✅1 cup rice bubbles
- ✅1/4 cup vegan choc protein powder
- ✅2 tablespoons cacao powder
- Wet:
- ✅1 shot espresso coffee (or 2 tsp instant coffee dissolved in a dash of boiling water)
- ✅1/3 cup maple syrup
- ✅1/2 cup almond butter
- Topping:
- ✅50g vegan dark chocolate
- ✅1 tablespoon almond butter
Instructions
- 1. Prepare a container with non-stock paper (mine was 8 x 16cm)
- 2. In a large bowl, mix together the dry ingredients
- 3. Add in the wet ingredients and mix quickly until no fry mix remains and a thick dough-like consistency
- 4. Transfer this to the prepared container and flatten it in an even layer
- 5. Freeze for 30 mins
- 6. Melt the chocolate and stir in the almond butter until smooth. Pour this over the base.
- 7. Return to the freezer for 10 minutes until the chocolate is set before slicing