Berry Chocolate Puff Slice

Jacqueline Alwill

Brown Paper Nutrition

Deliciously rich, with the perfect crunch, chew, sweet, puff factor. This Berry Choc Puff Slice is sure to make your snack time a great time.

BERRY CHOC PUFF SLICE 

Serves 24-30 (much larger slabs pictured – pre-cut)

Gluten free : Dairy Free (opt) : Vegan (Opt)

250g (1 jar) cashew or macadamia butter

1 tbsp maple syrup

2 tsp vanilla extract

100g dark chocolate

1 cup rice puffs (I used Freedom Foods Crispy Rice Puffs)

1/2 cup dried tart cherries

1/2 cup dried blueberries

Add nut butter to a bowl with maple and vanilla. Add the cherries and blueberries and mix. Melt the chocolate, pour over and mix well. Line a 14x24cm loaf tin (or bigger) with greaseproof paper. Press the mixture into the tin firmly. Set in freezer for a few hours or overnight. Remove from freezer and allow slice to soften for about 5-10 minutes before slicing up (it will be very firm with the frozen berries, so don’t be tempted to hack into it too quickly). keep some in the fridge to eat and store the rest in the freezer. When eating from the freezer, pull out a piece and allow it to soften for 5-10 minutes before eating. Store up to 3 months in freezer.