These are simple, delicious, sweet, slightly savoury, yet very satisfying snack. Very easily gluten-free and optional vegan. This recipe uses the homemade caramel recipe below. It is very important to cool the chocolate right down to skin temperature before dipping it and placing it in the fridge for 30min max. This will give the chocolate a good snap and take the overall texture to the next level. Just think crispy rice, snappy chocolate shell, crunchy salted peanuts with gooey caramel and smooth peanut butter.
You will need:
@ceresorganics rice cakes- plain
@forty__thieves smooth peanut butter
Salted peanuts
Home-made caramel sauce (see below)
Bennetto 82% Exceptionally dark chocolate for dipping
Caramel Sauce with a vegan option.
Half a cup of organic sugar (@trade_aid)
50g butter (or vegan butter, we used @vutter.nz)
50g cream (or coconut cream)
0.5 teaspoon of salt. (level)
Cook the sugar dry in a pot until the sugar liquefies and turns to dark brown molten sugar. Add butter, then stir with a heatproof spatula; add cream and stir fast to incorporate. Add salt. Allow to bubble for up to a minute or longer if you want it thick. Pour into something heatproof and place in the fridge when cool.
You will need:
@ceresorganics rice cakes- plain
@forty__thieves smooth peanut butter
Salted peanuts
Home-made caramel sauce (see below)
Bennetto 82% Exceptionally dark chocolate for dipping
Caramel Sauce with a vegan option.
Half a cup of organic sugar (@trade_aid)
50g butter (or vegan butter, we used @vutter.nz)
50g cream (or coconut cream)
0.5 teaspoon of salt. (level)
Cook the sugar dry in a pot until the sugar liquefies and turns to dark brown molten sugar. Add butter, then stir with a heatproof spatula; add cream and stir fast to incorporate. Add salt. Allow to bubble for up to a minute or longer if you want it thick. Pour into something heatproof and place in the fridge when cool.
