If you watch The Great British Baking Show, you will understand the title! I made these for a friend’s birthday and he liked it so much he called it “The Show Stopper” and requests it for his birthday each year. This year I played with a few ingredients and I am happy to say it came out great. It’s a play on a classic Rice Krispy treat, but with clean ingredients and some added layers. Gluten-Free, Vegan, and No Processed Sugars! Give this one a try!
Bottom layer
· 1 cup roasted hazelnuts
· 1 1/2 cups oats
· ¼ cup flax seeds
· 2 tablespoons high quality cacao
· 14 dates, pitted
Rice Krispy Layer
· 4 cups Puffed Brown Rice cereal
· 1/3 cup cashew butter
· 1 cup vegan mini marshmallows (optional)
· ½ cup maple syrup
· 1 teaspoon vanilla extract
Top Layer
· ¾ cup vegan dark chocolate, Lilly’s chocolate chips are great
· 2/3 cup full-fat coconut milk
How to make:
Layer 1:
Start by adding all the bottom layer ingredients into a food processor. You might want to grind down the nuts and oats first for easier mixing. Then add in the dates, flax seeds, and cocoa. This layer will be sticky. Once all combined press firmly and evenly into a 8x8 pan that is lined with parchment paper. Put in the refrigerator while making the next layer.
Layer 2:
Over medium heat on the stove, in a large saucepan combine nut butter and maple syrup. Whisk the two until they are well combined into a liquid. Then add in brown rice puffs, vanilla, and marshmallows. ** The marshmallows are totally optional. The treat will stick together with the nut butter and maple syrup liquid alone. The marshmallows are for fun!
Stir the mixture until all the puffed brown rice are coated and the marshmallows are starting to melt. Transfer this mixture on top of the bottom layer and press down evenly. Set aside while making the top layer.
Layer 3:
Heat the coconut milk on the stove and add the chocolate chips. Once the chocolate starts to melt a little you can shut the heat off and whisk quickly to melt the rest of the chocolate. Try not to overheat because the chocolate will burn. Once you have a silky smooth texture pour it over the last layer and set in the fridge. Keep in the refrigerator for at least 3 hours before cutting.
This stores well in the refrigerator in airtight glassware for a few days. Enjoy!
