Recently, my sweet tooth has been out of control. With deadlines on the horizon, desserts and chocolate bars have stood no match, and nothing seems to sustain my cravings. So instead of going cold turkey, I’ve decided to cook up a slightly healthier alternative: Dark Chocolate Almond Crispies.
Now I can’t claim full ownership of this recipe, as I initially discovered it through my housemate, who discovered it through Goodness Guru. However the fatal flaw in the original recipe is that it primary consists of peanut butter, which sadly, I despise (much to the horror of my housemates). So after a bit of tweaking, this is what I’ve produced. For those of you who fancy a nutty alternative, maybe give this a go!
100g Rice cakes
4 tbsp Almond Butter
4 tbsp Coconut Oil
200g High quality dark chocolate
This recipe is incredibly simple. Firstly grease a baking tray and line with grease proof paper.
Put all of your rice cakes in a plastic bag and take your anger out on them with a rolling pin, smashing them up until they’re as small as possible.
Heat the almond butter and coconut oil over a low heat, stirring until they’re a smooth liquid. Add the rice cake crumbs gradually, combining with the mixture until fully covered.
Then spoon everything out onto your baking tray, compressing it into a base, before popping it in the fridge to chill for around an hour.
Melt your dark chocolate in a bowl over a pan of boiling water. Stir until completely melted, leaving to cool to room temperature.
Finally, pour the chocolate over your chilled based and leave it to set overnight.
You’re done, tuck in!