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Betty Bossi Koch-Center
Rice cake mixture
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
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.
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.
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.
|Shelf life:||Keep in a dry, airtight container for approx. 1 week.|
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