for 12 pieces

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

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.

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.

Show complete recipe