Sometimes when the munchies strike, something good happens...voila. These are very more-ish, pretty low in sugars, and easy to snack on over a few weeks as they keep well in the fridge or freezer. (Yeah, right! laughing out loud emoji)
We recently made our own Graham Crackers so now I am on a mission to use them in loads of unexpected but delicious ways...you're welcome. Here is one of the first ideas. I have had to restrain myself. They are really really good, and we could be onto something here! Try them and see, though there are a couple of items you need to make first. (You could always use granitas and bought almond butter, but we didn't, and well, yum!)
You can reassure yourself they are pretty good for you, especially if you are a chocolate lover and use a really great chocolate. (None of this compound stuff, ok?)
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- 250 Grams Graham Crackers baked and ready to use Recipe
- 75 Grams butter BUY
- 75 Grams Almond Butter Recipe
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams cacao nibs BUY
- 200 Grams chocolate dark milk callets BUY
- 1/4 Cup Almond Butter Recipe
Place Graham Crackers, butter, Almond Butter, salt and vanilla into the Thermomix bowl and blend 20 sec/speed 8. Stir through the cacao nibs with a spatula.
Line a 9cm x 7cm tin or container with baking paper that comes above the edges on one side for easy removal later.
Spread the mixture into the lined container and tap on the bench to level. It doesn't need to be perfect. Refrigerate for at least 2 hours before proceeding with the topping.
Either use a microwave, or an induction cooktop or a double boiler to melt the chocolate and the Almond Butter together, giving it a good stir now and again until fully combined and melted. Pour onto the set slice and spread to make even. Refrigerate until completely set. Cut into pieces and enjoy!
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