Even with La Nina, the chances of a White Christmas in Australia are slim! We will have to settle for this delicious slice – our vegan, refined sugar-free twist on a classic recipe.
ingredients
Ingredients
- 500g white chocolate see product
- 2 cups unsweetened puffed rice (or puffed quinoa/puffed buckwheat)
- 1/2 cup dried sour cherries
- 1/2 cup dried cranberries
- 1/2 cup dry roasted unsalted almonds
- 1/2 cup unsalted pistachios
- 1/2 cup shredded coconut see product
method
- Step 1Melt white chocolate in 30 second intervals in microwave, or over a double boiler, stirring regularly with a spatula until completely melted.
- Step 2Add all remaining ingredients to a large mixing bowl, and stir to combine. Pour the melted chocolate over the dry ingredients.
- Step 3Fold/stir mixture with a spatula until evenly combined and all ingredients are fully coated in chocolate.
- Step 4Line a brownie pan with baking paper.
- Step 5Pour the slice mixture into the lined pan, and press down with spatula to form a smooth, even slice.
- Step 6Refrigerate for 2 hours, or until slice is firm and set.
- Step 7Cut into squares to serve. Keep any leftovers refrigerated for up to a week in an airtight container.
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