Cashew Coconut And Chocolate Crispy Squares.
Hello friends, are you looking for some treat recipes?
Cashew Coconut And Chocolate Crispy Squares – A perfect chocolate, nutty treat to make with the kids that’s also suitable for vegans.
How tasty!?
How To Make Cashew Coconut And Chocolate Crispy Squares:
Serves: 12
Preparation time: 10 minutes, plus chilling
What You Need:
60g coconut oil
100g Meridian chunky cashew butter
30g Meridian malt extract
80g puffed brown rice, spelt or oats
40g coconut shavings
20g golden linseed
50g vegan chocolate chips
What You Do:
1.) Line a medium baking dish or brownie pan with baking paper.
2.) In a saucepan gently melt together the coconut oil, cashew butter and malt extract. In a separate bowl combine the rice, coconut and linseed.
3.) Pour the melted cashew butter over the rice mixture and stir until all of the rice is coated. Tip it into the prepared baking dish, spread to the edges and press down with the back of a spoon to compact.
4.) Gently melt the chocolate chips and drizzle over the crispy cake. Put it into the fridge to firm up then cut into squares.
Cook’s Tip:
Keep them in the fridge to prevent them becoming crumbly.
*Recipe and recipe photo by Meridian Foods*
*No Payment was received*
What do you think of this Cashew Coconut And Chocolate Crispy Squares recipe?
Fancy trying it?
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This sounds like heaven. I love all the ingredients on here. I never heard of linseed before. I must try soon!Thanks for linking up with us on #FabFridayPost. x