Chocolate Crunch
A recipe for my new favorite treat, which is vegan even. The cereals disqualify it from my recipe book Vegehead, so i'm posting it here. Note that c = metric cup (250 mL) and t = metric teaspoon (5 mL).
Ingredients
- 250 g medium dark chocolate (~72% cocoa solids)
- ½ c peanut butter
- 4 t white miso
- 1 c crispy puffed rice/quinoa/etc. or corn flakes
Directions
- Melt the chocolate in a double boiler.
- Remove from heat and mix in the remaining ingredients, rice puffs last.
- Spread thinly, e.g. with a rolling pin, onto a baking sheet and freeze for 2 hours.
- Break into pieces and store in the refrigerator.
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