I’ve been dreaming of recreating my favourite (or at least one of my favourites, after Ferrero Rocher and Raffaello) chocolates ever since moving to Australia, as you can’t buy Mikado chocolate with rice here.It’s a Croatian brand which was also sold in Slovenia where I grew up. This is how this chocolate puffed rice slice recipe was inspired.
So, I decided to recreate it and make it vegan-friendly too. I didn’t realise it used milk chocolate, as to me it tasted quite dark.
To replace the milk chocolate, I used a combination of dark chocolate buttons and almond milk (nicer when homemade) to give it that lighter milk chocolate flavour.
A minimalist dessert recipe
It’s been a little while since I’ve shared a true minimalist recipe with you. Not that this is what I aim for with my recipes, but it’s nice to keep it short and sweet…literally!
Here’s all you need:
- Dark chocolate buttons
- Puffed rice (I use brown rice)
- Almond milk (can substitute for any other non-dairy milk).
That’s it, it’s that simple!
When I first made this chocolate puffed rice slice, it took me straight back to my childhood.
I actually made it with only the chocolate buttons and rice puffs the first time so the chocolate had more of a snap to it, which you can do as well. But I wanted to replicate it as more of a milk chocolate and make it that rich, and creamy texture.
It can easily be a two-ingredient affair if you prefer it dark. I love the fudgy texture of it too.
Other recipes you’ll love:
- Thick Italian Vegan Hot Chocolate
- Vegan Peanut Butter & Chocolate Pie
- Vegan Chocolate Brownies (Candida Diet Friendly)
- No-Bake Ginger Slice (GF and Vegan)
- Fluffy Vegan Chocolate Mousse