in Recipes

Chocolate puffed rice with pretzels

updated

Spread the love

Ingredients for 1 servings:

  • 200 g dark chocolate coating
  • 50 g pretzel(s)
  • 50 g puffed rice
  • 50 g peanuts
  • 1 tbsp coconut oil
  • 1 tbsp agave syrup

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Vegan Nippon made easy at home

Heat the chocolate in a double boiler or steam and melt. Add the coconut oil and agave syrup and stir in. Roughly chop the pretzels and peanuts and quickly stir them into the chocolate mixture along with the puffed rice until completely coated. Transfer to a baking dish lined with parchment paper, place a second sheet of parchment paper on top, and flatten the mixture. Refrigerate until the mixture has set. Remove from the dish and cut into pieces.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Reutlinger spelt Mutschel

Sweet potato and pumpkin soup