Rice cake and chocolate pieces

Rice cake and chocolate pieces

Total: 1 hr 25 Min. | Active: 15 Min.
vegetarian
Nutritional value / piece: 120 kcal
, Fat: 6 g
, Carbohydrate: 14 g
, Protein: 2 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice cake mixture

100 g rice crispies
50 g rice syrup
40 g white almond cream
1 pinch salt

Glaze

100 g dark chocolate, finely chopped
½ tbsp white almond cream
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Utensils

1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Rice cake mixture

Mix the rice crispies, rice syrup, almond butter and salt in a bowl. Transfer the mixture to the prepared tin, press down firmly with the back of a spoon.

To bake

Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave in the tin and cool on a cooling rack.

Glaze

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread the chocolate on top of the rice cake mixture, dot the almond butter on top, create a marble effect using a wooden skewer, cover and chill for approx. 1 hr. Remove the rice cake mixture and baking paper from the pan, cut into pieces.

Good to know
Shelf life: Keep in a dry, airtight container for approx. 1 week.

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