Crunchy Choccy Slice
INGREDIENTS
5 unflavoured rice cakes
1/4 cup nut butter (I used 100% almond butter)
2 Tbsp butter (or coconut oil if vegan)
1 cup nuts/seeds of your choice (I used pepitas, sunflower seeds, hemp seeds and there were hazelnuts already in the choc)
2 cups of chocolate (I used 2 x 150g bars of the Vego gf vegan choc) *picture in comments
1/2 cup shredded coconut
Optional: 2 Tbsp collagen powder or choc protein. (I used ATP NoWay hot choc powder which is a collagen and magnesium hot chocolate powder)
INSTRUCTIONS
Melt choc and butter in a medium saucepan over low heat.
Add nut butter and collagen (if using) and stir u til smooth.
Grab a big mixing bowl and crumble rice cakes into small pieces with your hands. Add in nuts, coconut and chocolate mixture and mix well.
Line a square brownie tin with baking paper and smoosh the mixture in. You can add a sprinkle of salt on top.
Store in the freezer and slice a piece off with a sharp knife