Moreish rice Krispies toffee bars (vegan)

I was given the idea this morning from my mother to remake the Date Rice Krispies bars my Ouma used to make. I was thinking it would be difficult to do them justice but I have managed to give them a funky twist and it turned out really well. These are completely vegan and you can’t even tell.

They are relatively easy and if you can withstand the temptation to eat them all in one sitting, they will last over a week. This treat has a crispy base topped with a delicious chewy chocolate toffee and finished off with a decadent dark chocolate layer. They are completely moreish.

What you’ll need:

For the crispy base:

1 cup                     dried dates, chopped

¾ cup                    peanut butter, or any nut butter of your choice

1 TBS                     coconut oil

1 tsp                      vanilla extract

½ tsp                     salt

3 cups                   rice krispies

For the toffee caramel:

¾ cup                    white or coconut sugar

½ cup                    vegan butter

¾ cup                    dark chocolate pieces

½ cup                    almond or coconut milk

Chocolate topping:

1 ½ cup                 dark chocolate

2 TBS                     topping of your choice, I used some caramel pieces. You can use shaved almonds, chocolate shavings, funfetti, anything really.

How to do it:

Rice crispy base:

• Spray a loaf tin with nonstick spray and set aside.
• In a food processor or blender, add your dates, peanut butter, vanilla, coconut oil and salt. Blend until a paste forms, it should be pretty thick, you’ll have to scrape down the sides quite frequently. I wouldn’t recommend using a nutri-bullet, I used mine and it put quite a lot of strain on it.
• Tip your date paste into a medium saucepan over medium heat. This step softens the paste to make the mixing of the cereal easier.
• When the paste softens, about 4 minutes, remove from the heat and tip in the rice crispies. Stir until they clump together and the cereal is fully incorporated.
• Quickly transfer to your greased loaf tin and press down until you have a nice flat top. Place in the fridge to cool.

Chocolate toffee:

• In a saucepan, add all the toffee ingredients. Stir continuously until the mixture becomes thick and gloopy. This will take about 10 minutes. If you want to rest it, take a small spoonful and put it on a plate in the fridge for a few minutes. If it sets to a thick chewy consistency, then it’s ready. Be patient here, you’ll want it to be thick enough.
• Pour the toffee mix over the rice crispy base, use a spoon to even it out. Then return it to the fridge.

Chocolate topping:

• When your toffee has cooled, it will be time to add the final layer.
• In a glass bowl add the chocolate pieces. Temper it over a double boiler or in the microwave at 15 second increments. When it’s glossy and smooth, pour it over your toffee layer, use a spoon to smooth the top. Sprinkle with some shaved almonds, extra rice crispies or chocolate shavings and return to the fridge.

When the chocolate in set fully it will be time to portion. Using a knife, loosen your creation from the edge of the tin and tip out. Heat your knife in some hot water and cut it into fingers or blocks. This is very rich and super decadent I would recommend going smaller.

Keep in a cool place, will last for about a week. I wouldn’t recommend keeping them in the fridge because they can get soggy, just in a tuppaware in the cupboard (hidden from snackers) should be fine.

I hope you enjoy making these as much as I did! If you give them a try tag me in your creation on instagram @ninarlasvegas or on facebook @flightoffancy.

Love and health to all of you,

xx

N