Chocolate Almond Slice

Ingredients

• ⅓ cup (80ml) maple syrup (or honey or rice malt syrup)

• ⅓ cup (100g) almond butter (or other nut butter)

• 6 thin rice cakes, crushed

• ⅓ cup (50g) 70% dark chocolate melts (or dairy-free alternative)

Method

Makes 8 pieces

1. Line a shallow 21 x 11cm dish with baking paper, allowing some overhang for easy removal.

2. In a small saucepan over low heat, gently warm the maple syrup and almond butter until smooth and well combined. Alternatively, microwave in short bursts, stirring between each, until fully mixed.

3. Add the crushed rice cakes to the warm mixture and stir until everything is evenly coated. Press the mixture firmly into the prepared dish, smoothing the top with the back of a spoon.

4. To melt the chocolate, place it in a heatproof (non-plastic) bowl. Microwave in 30-second intervals, stirring in between, until smooth. Or, melt it over a saucepan of gently simmering water, stirring until fully melted.

5. Pour the melted chocolate over the rice cake base and spread into an even layer.

6. Freeze for about 2 hours, or until set firm. Once set, lift from the tin and slice into 8 even pieces.

Tip: Store in the freezer for a firmer texture or refrigerate for a softer bite. Keeps well for up to 1 week.