Ingredients
100 g dark chocolate, fair trade
2 tablespoons plain oat milk
1 pinch whole sea salt
100 g barley malt syrup
200 g almond butter
70 g whole puffed barley
Makes 20 treats.
Directions
In a saucepan in a bain-marie, melt the chocolate with the milk and salt, stirring constantly. As soon as it’s melted, remove the chocolate from the fire and add the barley malt syrup. Stir to combine and add the almond butter. Stir very well and add the puffed barley. When everything is well incorporated and the barley is coated with the chocolate and almond butter mixture, wet your hands and roll the mixture into balls with a flat bottom. Place on a sheet of parchment paper or a tray and let cool for about 30-40 minutes (you might want to refrigerate them if your kitchen is to warm). When they’re set, enjoy at room temperature. They keep for up to 3-4 days (if it’s too warm, store them in the fridge, but remember that they’re more gooey at a standard room temperature).
Posted in: autumn,breakfast and brunch,chocolate,desserts,finger food,grains,lunch-box,snacks,spring,sweet,winter
VERSIONE ITALIANA
{ 6 comments… read them below or add one }
Those look positively sinful!
Luscious!!!! I could do with one of these (or two, or three…) right now!!!
Funny, I was just contemplating something with crispy rice and chocolate, and I click over to see what you’ve been up to and it is just that! They look delicious. I think I might do something like that with sunflower butter so my wife can eat them. Yum.
Is she allergic to almonds? Sunflower butter would work fine as well. There’s another crispy-chocolatey treat here: http://www.cottoecrudo.com/en/chocolate-puffed-rice-bars.
Amazing! I want to figure out how to puff the barley myself :)
Oh my goodness, these look utterly divine! I can’t wait to try making them (along with all the other amazing recipes on your site!). Thank you!