Peanut Butter Pumpkin Rice Crispy
Ingredients
- 1/2 cup peanut butter (or seed butter if needed)
- 1/4 cup pumpkin
- 1/2 cup vegan butter
- 2 cups mini marshmallows
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/4 tsp sea salt
- 3 cups puffed rice
- 2 bars @chocosoltraders dark chocolate
- 1-2 tsp coconut oil
- Maldon sea salt
Preparation
In a large pot add everything up to puffed rice and stir to melt. Leave some marshmallows whole but incorporate everything else.
Add in puffed rice and stir to combine.
Line an 8/8 square pan with parchment and transfer.
Press down firmly with a spatula and transfer to freezer.
Roughly chop chocolate and transfer to microwave safe bowl (or use bain-marie) and melt in 30 second increments.
Add coconut oil 1 tsp at a time. You don’t want chocolate too runny.
Once melted pour over crispy squares and place back in freezer for 5 minutes.
Remove, sprinkle salt and place back in freezer until ready to serve.
Remove from freezer for 10-15 minutes and then slice using hot knife (will help the chocolate not crack).
