Pumpkin Spiced Fudge Crispies
Ingredients
- VEGAN RICE CRISPY TREAT BASE
- + 1.5 cups puffed brown rice (or white )
- + 1/4 cup nut butter ( almond or cashew yummiest)
- + 1/4 cup maple syrup (or honey )
- + 1 tsp cinnamon
- + 2 Tbsp chai collagen powder (optional)
- IF not using chai collagen add these spices
- + 1/4 tsp ginger
- + 1/8 tsp nutmeg
- + 1/8 tsp cloves
- + 1/8 tsp cardamon
- + pinch of black pepper
- PUMPKIN SPICED FUDGE
- + 1 cup chickpeas , rinsed
- + 150 g steamed pumpkin
- + 1/4 cup almond milk
- + 1/4 cup nut butter
- + 3 Tbsps maple syrup ( or honey)
- + 2 Tbsps Vanilla Pea Protein powder (optional)
- + 4 Tbsps Chai Collagen ( or 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg & cardamon & cloves , pinch of black pepper)
Preparation
Mix all the dry ingredients
Melt nutbutter and syrup in a small bowl and pour over rice crispies. Mix until coated and kind of sticky. If not add more melted nutbutter or syrup
Press base into a( baking paper lined for easy removal)brownie tin or square dish. Place in freezer while you make second layer
Blend everything in a blender until smooth
Pour over rice crispy treat base and top with nuts, seeds or dried fruit( I used walnuts, dried cranberries , activated buckwheat groats and dried edible flowers)
Let it set in freezer for +- 4 hours until solid and then cut into pieces and enjoy
