Cloud Nine Chocolate Crispy Squares
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Chocolate lovers, this one's for you! This rich and creamy, nut-free chocolate freezer fudge is layered on top of a light and airy chocolate rice crisp crust. It’s the perfect balance of chocolatey, rich flavours and crunchy, melt-in-your-mouth textures. It also stores well in the freezer or fridge so you can satisfy your chocolate cravings whenever they strike (if you’re anything like me, that’s daily)! If you don’t have the ingredients to make the Crispy Chocolate Crust, you can simply make the Chocolate Sunflower Fudge on its own and turn it into an easy (and crazy addictive) freezer fudge! Oh yeah, baby. Get creative with the toppings that you sprinkle on top, too. Large-flake coconut, cacao nibs, flaked sea salt, and chopped nuts or seeds all work well. Sit back, enjoy a piece (or two…or three), and transport yourself to cloud nine!
Yield
12 small squares
Prep Time
15 Minutes
Cook time
0 Minutes
Chill time
40 minutes
Total Time
15 Minutes
Ingredients:
For the Crispy Chocolate Crust:
- 2 tablespoons (30 mL) virgin coconut oil
- 2 tablespoons plus 2 teaspoons (40 mL) brown rice syrup*
- 1 3/4 cups (70 g) rice crisp cereal (not puffed rice)**
- 2 tablespoons (10 g) unsweetened cocoa powder
For the Chocolate Sunflower “Fudge”:
- 6 tablespoons (90 mL) virgin coconut oil, melted
- 1/2 cup (125 mL) pure maple syrup
- 1/4 cup (60 mL) smooth natural sunflower seed butter***
- 1/2 cup (40 g) unsweetened cocoa powder
- Pinch of fine sea salt, or to taste
Optional topping ideas:
- Flaked sea salt, chopped walnuts (if you don’t need a nut-free recipe!), large-flake coconut, etc.
Directions:
- Grab a 9x5-inch loaf pan. Cut a piece of parchment paper that is the same length as the loaf pan cavity. Place the parchment inside the pan and allow the ends to overhang. This overhang will make it easy to lift out after freezing.
- Make the Crispy Chocolate Crust: To a medium pot, add the coconut oil and brown rice syrup. Heat over low until the oil is melted and the brown rice syrup just begins to bubble. (You can also use a microwave to do this - about 30 to 45 seconds on high.) Stir well to combine and remove the pot from the heat. Now, add the rice crisp cereal and cocoa powder and stir well until combined. You don’t want any “dry” pieces of cereal left.
- Spoon the crust mixture into the prepared pan and spread it out evenly with a spoon. It will be very sticky! Place a small piece of parchment paper on top of the cereal mixture and press down on the cereal until it’s packed in and level. I like to use my small pastry roller as it packs it down nicely.
- Make the Chocolate Sunflower “Fudge”: To a medium mixing bowl, add the melted coconut oil, maple syrup, sunflower seed butter, cocoa powder, and a generous pinch of salt. Whisk vigorously until very smooth and silky.
- Using a spatula, spoon the chocolate “fudge” on top of the crust and smooth it out evenly. If desired, sprinkle on your desired topping(s) such as flaked sea salt, chopped walnuts, cacao nibs, or large-flake coconut. Toppings are totally optional and it still tastes incredible without any.
- Transfer the pan to the freezer on a flat, even surface. Chill, uncovered, for 40 to 45 minutes, or until the fudge is solid. Let it sit on the counter for a few minutes before slicing. Using a butter knife, slide the knife between the pan and the slab at each end to loosen. Lift up the slab using the parchment overhang and place it onto a cutting board. Slice with a sharp knife and serve. Return any leftovers to the fridge or freezer as they will soften fairly quickly. I like to store this dessert in the fridge as it remains firm, but not too firm. Storage tip: Leftover fudge squares will keep in the freezer in an airtight container for up to 4 weeks. You can also store it in the fridge for a week. It will have a softer, ready-to-eat texture straight from the fridge. When I’m serving it to guests, I make it ahead and then store it in the fridge until ready to serve.
* Brown rice syrup is used in the crust for its amazing binding powers. Using a swap like maple syrup won’t hold the crust together very well.
** I like the texture of 365 Organic Brown Rice Crisps Cereal or President’s Choice Crispy Rice Cereal. Both have a texture very similar to that of the classic Rice Krispies Cereal. Nature’s Path Crispy Rice Cereal has a thick and firm shape and texture and it was my least favourite result as it was a bit hard to chew in these.
*** It’s important to use natural sunflower seed butter (it should only have roasted sunflower seeds on the ingredient list) as I’m not sure whether ones with added oils or emulsifiers will work. I love Sunbutter Organic Sunflower Butter. Be sure to stir it well before measuring and avoid using the dry, hard sunflower seed butter that collects at the bottom of the jar as we want it to incorporate easily into the other ingredients. Also, you can get creative and experiment using different butters like almond or peanut butter, too!
This recipe is gluten-free and soy-free as long as the cereal and other products you use are. If in doubt, check the labels.