Salted Hazelnut Dark Chocolate Rice Crackles
I’m a big fan of a sweet treat after dinner while watching tv, but if it can be a little healthy as well as moorish, then I’m sold. This is quite a versatile dish - you can mix up the nuts, add in dried fruit etc, just keep that component to 2 cups, so there is enough chocolate to coat everything nicely.
Salted Hazelnut Dark Chocolate Rice Crackles
INGREDIENTS
250g dark chocolate melts (if using a normal block of dark chocolate, you may need to add a little sugar *see note below)
2 cups puffed rice (rice bubbles or generic brand)
2 cups of roasted hazelnuts (or nut mix)
1 tablespoon coconut oil
2 pinches of kosher salt
DIRECTIONS
Line a 23x23cm tin with baking paper.
Place the puffed rice and nuts in a medium bowl and mix well.
Melt the chocolate and coconut oil slowly in a microwave, stirring after every 20 seconds (you can also do this on the stove with a metal bowl over a pot of gently simmering water). When most of the chocolate has melted, remove it from the microwave, place it on a counter and keep stirring until it has fully melted. Stir in one pinch of salt, then pour it over the rice and nut mix. Fold it through quickly but gently, then transfer it to your lined tin. Press the mix down with a spatula or spoon, sprinkle over another pinch of salt, then place it in the fridge for at least one hour to set.
Once set, remove from the tin and cut into small squares. Place in a sealed container, and keep refridgerated. Will last two weeks, but also, won’t be in there for more than three days, trust me.
*Note on the chocolate : dark chocolate melts and chips have around 50g of sugar per 100g, while a dark chocolate block, like Lindt has around 29g per 100g. So if you prefer it a bit sweeter and are using a non baking type of dark chocolate, add in a little sugar to the rice and nut mix.
