CHELSEA'S CROWD-PLEASERS

Chelsea Winter serves up flavourful food sure to bring a smile

- By Chelsea Winter

CHOCOLATE FUDGE CRISP

VEGAN & GLUTEN-FREE MAKES 14-16 PIECES PREP 20 MINS SET 1 HOUR

Looking for a treat that's so decadently delicious, you'll wonder how something so indulgent can also be on the healthier side? Enter the Chocolate Fudge Crisp – rich, satisfying and hard to stop eating. Made with crushed rice cakes, creamy nut butter and cacao, it's the perfect balance of crunch and fudge. Just a teeny piece will satisfy your sweet tooth, but don't be surprised if you find yourself reaching for more. To be honest, it disappears embarrassingly quickly in my household, so I have to limit how often I make it. It's a breeze to whip up, which makes it even more dangerous!

BASE
• 2 tbsp extra virgin coconut oil, melted
• ⅓ cup almond or cashew butter
• ¼ cup pure maple syrup
• 2 cups crushed plain rice cakes

CHOCOLATE FUDGE
• ½ cup cacao powder
• ½ cup pure maple syrup
• ⅓ cup extra virgin coconut oil, melted
• ¼ cup cashew or almond butter
• 1 tsp pure vanilla extract
• pinch sea salt

1 Line a loaf tin with baking paper.

2 BASE Add oil, nut butter and maple syrup to a medium mixing bowl, stirring to combine. Add crushed rice cakes and stir to combine. Tip into lined tin and press firmly into an even layer. Set aside.

3