treat

Healthy Dark Chocolate Rice Crispy Squares

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I desperately needed my chocolate fix this week that was toned down a notch. The summer has us on terraces, at BBQ’s and generally enjoying life too much to notice the sugar intake. I’m taking a more active approach to my diet because I know this will only get harder with Thanksgiving, Halloween and Christmas around the corner.

I love any chocolate dessert with a crunch, and who doesn’t love rice crispy squares? So here’s a hybrid without the processed sugar and butter that normally goes in. All natural, therefore friendlier to the waist line, and delicious as ever!

RECIPE

3 cups rice crisps (preferably brown rice)

1/2 cup nut butter (I used almond, make sure to buy the one with only nuts and without extra ingredients, or make your own)

1/2 cup maple syrup

1/4 cup cacao powder

DIRECTIONS

Mix the nut butter, maple syrup and cacao powder together in a medium pot and heat over medium. Once the mixture is smooth and melted together poor it over the rice crisps in a large bowl. Line an 8x8 square tin with waxed paper and press the rise crispy mixture down firmly. Refrigerate for an hour and enjoy.

That easy.

 
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Maple Syrup Meringue

I made this recipe on a whim, just to see if it would really work, and when don't you have eggs, salt and maple syrup on hand? I couldn't believe it worked this well. What's so nice about this recipe is that the maple syrup just melts on your tongue. They're also so pretty... These could make a great gift!

RECIPE

2 room temperate egg whites

Pinch of salt

1/2 cup maple syrup

Cinnamon (optional)

DIRECTIONS

Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.

Use a double boiler to whip all ingredients for 3-5 minutes. The mixture should be warm to the touch.

Transfer to a mixer and mix on high until stiff peaks form, about 3 minutes. Tip: You’ll know it’s ready when you can turn the bowl upside down and nothing moves.

Pipe or dollop the meringue onto the parchment paper, they can be close as they won’t rise.

Bake for approximately 1 hour. The original recipe I found said up to 2 hours but I found 1.5 was too long. The cookies were a little too dark on the bottom and a touch too crispy. Tip: For bite size you may want to check on them even earlier.

Sprinkle with Cinnamon.

The beautiful plate is thanks to Linen Chest.