Singing to You Can’t Stop The Beat from Hairspray and drinking Vietnamese Coffee. Obviously I am making extremely great life decisions. For those unaware of what a Vietnamese coffee is, combine a cup of condensed milk with an espresso. You can only imagine the epic levels of my sugar high. Perhaps I should explain that sugar and musicals are among my favourites things on this planet and it’s highly likely i’m addicted to both.
Hence the recipe. Sugar high from no sugar = win. Keep in mind though team, sugar or no sugar, rice malt syrup is still insanely high in fructose so go easy.
Raw Salted Caramel Spelt Puff Crispies
Makes 20-25 squares
2/3 cup rice malt syrup
160g peanut butter
1tsp vanilla essence
Pinch of salt
120g spelt puffs
1/4 cup peanuts
90g pitted dates
4tbs coconut oil
3tbs maple syrup
200g dark chocolate buttons
Put the rice malt syrup, peanut butter, vanilla essence and salt in a large bowl and microwave for 30-60 seconds or until smooth. Add the puffs and peanuts to the bowl and stir around until fully coated.
Line a brownie tin with baking paper then transfer the puff mixture into it, pressing down until you have an evenly formed base then keep it in the fridge.
Cover the dates with boiling water and leave for 2-4 minutes then drain. Place them in a food processor along with the tahini, coconut oil, maple syrup and salt until smooth. Spread evenly over the puffs then return the tin to the fridge.
After 15-20 minutes, microwave the chocolate until smooth then pour evenly over the tin. Once again, pop it back in the fridge until the chocolate is hard. Cut into squares then leave in an airtight container in the fridge.
Two things… if you don’t like peanut butter just use any kind of nut butter, no worries. Same applies for Spelt Puffs. If you can’t find them, any puffed wholegrain will work, just keep the quantity the same.