So who doesn’t like a treat?I surely do. How about a treat that is fast, gluten free and refined sugar free! These caramel sweets are made with nut butter, brown rice syrup and a super delicious topping from either chocolate or carob. A perfect treat to prepare in advance because you can put it in the freezer for months!
Makes 1 tin (26cmx26cm) or about 35-40 small ones (as pictured 3cmx3cm).
- 4 cups (100 grams) of puffed rice or quinoa or amaranth or a mix of these.
- 1/2 cup (120 milliliter) of brown rice syrup.
- 1/4 cup (60 milliliter) of nut butter of choice.
- Pinch of salt.
- 200 grams creamed coconut.
- 1/3 cup (80 milliliter) maple syrup.
- 1/4 teaspoon of vanilla powder.
- 2,5 tablespoons of carob powder or (raw) cacao powder.
Add the puffed rice to a large bowl. Take a small pan and pour in the brown rice syrup, nut butter and salt. Put this on a medium high heat and whisk vigorously until well blended and bubbles appear. Now pour this mixture on the puffed rice. Work fast to combine until everything has a small layer. Now press the puffed rice into your tin or other mold that you are using (I prefer using small silicon molds). Press the mixture down and set aside.
Now take your piece of creamed coconut and cut this into smaller pieces. Add this to a pan and warm over a low heat so the coconut cream liquefies. Stir frequently to prevent browning. When the coconut cream has liquified, add the maple syrup, vanilla and carob (or cacao powder). Whisk well so everything is mixed. When done, pour the mixture over the caramelised puffed rice you have set aside. Layer and even it out with the back of a spoon. Make sure the layer is an even layer. Now pop this in the freezer for at least 3 hours before eating. It will last for two months in the freezer, but most likely it’s well gone before!