Recipe

ALMOND MOCHA FUDGE CRISPY SLICE (vegan, Gluten-free) ☕️

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ALMOND MOCHA FUDGE CRISPY SLICE (vegan, gluten-free) ☕️ 🍫 Hola if you are a coffee lover too 👋🏼 ⁣

So one year ago I went to Sydney with @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, nestled in my favourite @coconutbowls ➡️⁣

ALMOND MOCHA FUDGE CRISPY SLICE (vegan, gluten-free) ⁣

MAKES: 8 slices ⁣
INGREDIENTS:⁣
Dry:⁣
✅1 cup rice bubbles ⁣
✅1/4 cup vegan choc protein powder (I used @macr0mike ) ⁣
✅2 tablespoons cacao powder (mine is from @nakedfoods )⁣

Wet:⁣
✅1 shot espresso coffee (or 2 tsp instant coffee dissolved in a dash of boiling water)⁣
✅1/3 cup maple syrup ( mine is from @nakedfoods ) ⁣
✅1/2 cup almond butter (I used @hempfoodsaustralia ) ⁣

Topping:⁣
✅50g vegan dark chocolate ( I used @whittakersnz 70% )⁣
✅1 tablespoon almond butter⁣

METHOD:⁣
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⁣
*Storage tips: these store really well in an airtight container in the freezer for weeks! ⁣

Enjoy! I hope everyone is well-rested for an exciting week ahead ❤️ (P.s. You guys need to check out Miri’s page if you haven’t yet, she literally makes the most dreamy food 🤤)⁣