A perfect chocolatey, nutty treat that’s super easy to make. It’s also vegan-friendly. So everyone’s a winner!
Ingredients (serves 12)
60g coconut oil
100g Meridian chunky cashew butter
30g Meridian malt extract
80g puffed brown rice, spelt or oats
40g coconut shavings
20g golden linseed
50g vegan chocolate chips
Method
Line a medium baking dish or brownie pan with baking paper.
In a saucepan, gently melt together the coconut oil, cashew butter and malt extract. In a separate bowl combine the rice, coconut and linseed.
Pour the melted cashew butter over the rice mixture and stir until all of the rice is coated. Tip it into the prepared baking dish, spread to the edges and press down with the back of a spoon to compact.
Gently melt the chocolate chips and drizzle over the crispy cake. Put it into the fridge to firm up then cut into squares. Keep them in the fridge to prevent them becoming crumbly.
Prep time: 10 minutes, plus chilling
Recipe courtesy of meridianfoods.co.uk
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