Triple Chocolate Rice Crispy Brownies

INGEDIENTS 

For the base:

¾  cup coconut flour 
½ cup of ground almonds
3 tablespoons of raw cacao powder
2 tablespoons of Udo’s Choice Ultimate Oil Blend
3 tablespoons of almond butter

For the rice crispies layer:

2 cups of puffed rice 
½ cup of almond butter
3 tablespoons of agave nectar
40 gr of good quality dark chocolate 

For the chocolate fudge layer:

1 cup of almond butter
1 tablespoon of coconut oil
3 tablespoon of raw cacao powder
2 tablespoons of agave nectar
A splash of vanilla extract

For the white chocolate Eggs:

1 cup of raw cashews
100g of melted cacao butter
1 cup of raspberries
4 tablespoons of agave nectar
Juice of 1/2 a lemon
1 teaspoon of turmeric
1/2 a teaspoon of vanilla powder
1 teaspoon of Udo’s Choice Beyond Greens powder

METHOD

Start by making the chocolate eggs:

Add 1 cup of cashews to a food processor and blend for 10 minutes until a cashew butter kind of consistency starts to form. Then add the melted cacao butter, vanilla powder and maple syrup to the cashew butter mixture and blend for a further few minutes until you have a creamy and smooth consistency.

Remove ¾ of the mixture from the processor and divide it equally in two separate bowls. Blend the remaining mixture in the food processor with the raspberries for 2 minutes. Spoon the pink mixture into your egg case (a silicon one is recommended) and place it in the freezer.

Wash the food processor, then blend the second bowl of the cashew/cacao mix with the juice of half a lemon and 1 tsp of turmeric until all is combined. Spoon again into the egg case and place it back in the freezer.

Repeat the same process for the last part of the cashew/cacao mixture and just add 1 teaspoon of the Udo’s Choice green powder. Freeze the eggs for about 1 hour.

To make the brownies:

For the base, mix together the coconut flour, ground almonds and raw cacao powder in a bowl. Add the almond butter, Udo’s choice oil and agave nectar and mix everything together until you have a solid sticky dough.

Line a brownies tin with parchment paper, press down with your hands and spread the mixture onto the base of the tin until covered. Place the tin in the freezer.

For the middle layer:

Place a small pan on a low heat and add the almond butter, agave nectar and dark chocolate. Keep stirring the mixture until everything is incorporated and the chocolate is completely melted. Remove the pan from the heat and add the puffed rice. Mix everything together until all the puffs are coated in the chocolate mixture.

Remove the tin from the freezer. Using a spatula, spread the rice puffs mixture on top of the base. Place it back in the freezer.

For the chocolate fudge layer, place the almond butter into a small pan on a low heat. Add the coconut oil, raw cacao powder vanilla and agave nectar. Mix everything together until you have no lumps.

Spread the chocolate fudge on top of the rice puffs layer and place the tin back in the freezer to set for at least 1 hour.

Remove the brownies from the freezer at least 20 minutes before serving. Slice them into square and top each of them with one chocolate egg.

 

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