Nam nam, og litt sunt i tillegg!
Jeg har tilpasset en oppskrift jeg fant på bloggen Oh, She glows! som er en vegetarblogg. Så mandelmelken er blitt til vanlig melk, for eksempel. Og så har jeg peanøttallergi, så peanøttsmøret er blitt til hasselnøttsmør fra Helios. Mmm!
Her er hele saken:
til bunnen:
- 1 & 1/4 cup Rice Crispies
- 1/4 cup lys sirup
- 2 ss hasseønøttsmør
- 1 ts vaniljeekstrakt
- en klype salt
til daddelkaramellen:
- 210 g kjernefrie, myke og store dadler (Medjool)
- 1 ss hasselnøttsmør
- 2-3 ss melk, ta litt og litt
- en klype salt
sjokoladetrekket:
- 100 g Dronningsjokolade (som er en litt søt mørk sjokolade)
- 1 ts kokosolje (Cocosa)
1 cup = 2,4 dl.
Fremgangsmåten er akkurat slik:
1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the syrup, nut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.
2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.
3. Place pitted dates, nut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.
4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.
5. Melt the chocolate and coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.
6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.
