Carob & Almond Fudgy Crisps

Thank you all for the lovely responses to yesterday’s post! Even those of us who have been vegan/vegetarian for quite a while still need a little pick-me-up every once in a while, and you all did just that.

Like I promised, I’ve got a delicious vegan recipe to share with you. Being my love for all thing chocolate, I thought I’d start today on a sweet note to get my spirits up after feeling a little beaten for the past few days. These are my take on a chocolate rice-krispie treat, with the volume cranked up 75 notches. The only down fall to these sweet treats is I can guarantee you will not be able to eat just one – it’s a good thing they’re somewhat healthy.

These are my Carob & Almond Fudgy Crisps.

Carob & Almond Fudgy Crisps

Adopted from Oh She Glows

A tastier take on a rice-krispie treat, these decadent little bites are a perfect balance of soft and chewy, crispy and crunchy, sweet and salty. The hint of almond is what gives these treats that little something that takes them over the top.

For the crispy base:

  • 1/2 c. all natural peanut butter
  • 1/4 c. maple syrup
  • 1/3 c. almond milk
  • 1 tsp almond extract
  • 1/4 c. carob powder
  • 1/4 c. cocoa powder
  • 1/4 tsp salt
  • 4 c. puffed wheat cereal
  • 1/2 c. carob chips

For the Fudgy topping:

  • 1 c. all natural peanut butter
  • 1/2 c. carob chips
  • 1 tsp coconut oil

Line a 9X9 baking dish with parchment paper or use a quick spray of no-stick pray to assure the treats do not stick.

Start with a medium sized sauce pan, heat up the peanut butter, syrup, and milk until thin. Then add the almond extract, stirring constantly as to not burn. Next mix in the carob powder and salt.

Once combined, turn off the heat and add in the cereal. Stir until each piece is well coated with the peanut butter mixture. Finally, add the carob chips.

Spread the mixture into the dish, pressing out and down to make sure it is well packed and an even layer. Set aside.

In the mean time, in a small sauce pan, make the fudgy topping. Put all the ingredients into the pan on low heat, slowly melting the carob and coconut oil into the peanut butter.

Once it is all melted together, pour the topping onto the base.

Spread it out for an even layer.

Resist all temptation and stick it straight into the freezer for 1 hour to allow everything to come together and harden. After the slow painful hour has passed, remove from the freezer and cut into bite sized pieces.

Store in a air-tight container in the fridge to be enjoyed every hour when your sweet tooth strikes. When it does, I promise, these wonderful bites will do just the trick to tame it.

What’s up next for this Soul Searching Vegan? A Chili throw down. It’s a battle of White versus Red. Who will win? The Train and I will have to do some major chili tasting to see.


4 thoughts on “Carob & Almond Fudgy Crisps

  1. Pingback: So what do you eat then? « Soul Searching Vegan

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