Only 3 WW Points
Total Time: 15 min | Prep: 15 min |Serves: 16 | Difficulty: Easy
Ingredients
Roasted almonds
65 g
Gluten-free rice puffs cereal
45 g, (see tip)
Fresh dates
400 g, pitted, chopped
Almond butter
100 g
Vanilla essence
2 tsp
Dark chocolate
70 g, (70% cocoa)
Salt
1 tsp, flakes
Instructions
- Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper.
- Process almonds in a food processor until coarsely chopped. Transfer to a large bowl with rice puffs.
- Process dates in a food processor until coarsely chopped. Add almond butter and vanilla and process to form a thick paste. Add to bowl with almonds and rice puffs. Mix with clean wet hands until well combined. Press evenly into tin.
- Microwave chocolate in a microwave-safe bowl on High (100%) in 30 second bursts, stirring, until smooth and melted. Spread over slice and sprinkle with sea salt. Refrigerate for about 3 hours, or until slice is firm. Lift from tin and cut into 16 pieces.
