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These Rice Crackle Bars remind us of peppermint patties in all the best ways. They're a completely vegan and gluten free dessert that you can just mix and store in the fridge for when hunger strikes!
- 2 1/ 2 cups brown rice puffs
- 3/ 4 cup almond meal
- 1/ 4 cup almond butter, or peanut butter
- 1 tablespoon coconut oil
- 3/ 4 cup vegan chocolate
- 1 bunch mint, fresh, finely minced
Line a square baking tray with baking paper and set aside.
Place the rice puffs and almond meal in a medium sized bowl and mix to combine. Using a double boiler melt the nut butter, coconut oil and chocolate together in a bowl. Stir in the mint leaves.
Pour the chocolate mint mixture into the bowl with the rice puffs. Work quickly but gently and fold the chocolate into the rice puffs until everything is coated.
Transfer the mixture into the lined tray and press down evenly. Drizzle over any extra chocolate if desired, then place the slice in the freezer for 20 minutes to set. Slice into squares to set.