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.
This 3-ingredient recipe for chocolate puffed rice slice is so easy, it will become a family favourite in no time. Rich and smooth with a bit of crunch.
- 1.5 cups dark chocolate buttons (ideally organic and with minimal ingredients)
- 1/4 cup almond milk, I make my own (or any other non-dairy milk)
- 1 cup puffed brown rice
- Over a double boiler on low to medium heat (or a pot with a stainless steel or glass bowl sitting on top), add the chocolate and milk.
- Stir and combine as it's melting over the heat. This should take about 5-7 mins. Make sure to turn the stove off when it's all pretty much melted to avoid burning the chocolate at the base.
- Once completely combined and melted, take off the heat and add in the puffed brown rice. Fold in.
- In a lined baking dish (ideally one for loaves), pour in the mixture and level so that the surface is as even as you can get it.
- Set in fridge for 1-2 hrs. Touch the top and it should be firm.
- Slice with a warm wet knife into the desired size. I did mine at the width of the dish and 1 inch wide.
You can keep this in an airtight container for a week or pop in the freezer for a couple of months.
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)
- Raw Vegan Zesty Lemon Slice
Interested in more recipes?
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