Triple Chocolate Rice Crispies Easter Brownies

These brownies are just a chocolate dream!  They are the perfect treat to serve to family and friends during the Easter Celebrations. They are super rich, decadent and indulgent and yet only made by wholesome ingredients and completely refined sugar free.

All the three layers are packed with gorgeous chocolate and rich nut butter, while the rice puffs add a nice crunchy texture. The colourful Easter eggs and shapes are such and pretty addition, making them even more appealing and fun to eat.


For the base:

¾  cup coconut flour

½ cup of ground almond

3 tablespoons of raw cacao powder

2 tablespoons of Udo’s Choice Oil

3 tablespoons of almond butter

For the rice crispies layer:

2 cups of puffed rice

½ cup of almond butter

3 tablespoons of agave nectar

40 gr of good quality dark chocolate

For the chocolate fudge layer:

1 cup of almond butter

1 tablespoon of coconut oil

3 tablespoon of raw cacao powder

2 tablespoons of agave nectar

A splash of vanilla extract

For the white chocolate Easter Eggs:

1 cup of raw cashews

100g of melted cacao butter

1 cup of raspberries

4 tablespoons of agave nectar

Juice of 1/2 lemon

1 teaspoon of turmeric

1/2 a teaspoon of vanilla powder

1 teaspoon of Udo’s Choice Green powder

Start by making the chocolate eggs:


Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter kind of consistency start to form. Add the melted cacao butter, vanilla powder, maple syrup to the cashew butter mixture and blend for few minutes until you have a creamy and smooth consistency.

Remove ¾ of the mixture from the processor and divide it equally in two separate bowls. Blend the mixture left in the food processor with the raspberries for 2 minutes. Spoon the pink mixture into your egg case ( I used a silicon one) and place it in the freezer.

Wash the food processor, then blend the second bowl of the cashew/cacao mix with the juice of half a lemon and 1 tsp turmeric until all combined. Spoon again into the egg case and place it back in the freezer.

Repeat the same process for the last part of the cashew/cacao mixture and just add 1 teaspoon of the Udo’s Choice green powder. Freeze the eggs for about 1 hour.


To make the brownies:


For the base in a bowl mix together the coconut flour, ground almond and raw cacao powder. Add the almond butter, Udo’s choice oil and agave nectar. Mix everything together until you have a solid sticky dough.

Line a brownies tin with some parchment paper.  With your hands press down and spread the mixture onto the base of the tin until is all covered. Place the tin in the freezer.


For the middle layer:


In a small pan on a low heat add the almond butter, agave nectar and dark chocolate. Keep stirring the mixture until everything is incorporated and the chocolate is completely melted. Remove the pan from the heat and add the puffed rice. Mix everything together until all the puffs are coated in the chocolate mixture.


Remove the tin from the freezer. Using a spatula spread the rice puffs mixture on top of the base. Place it back in the freezer.


For the chocolate fudge layer place the almond butter into a small pan on a low heat. Add the coconut oil, raw cacao powder vanilla and agave nectar. Mix everything together until you have no lumps.


Spread the chocolate fudge on top of the rice puffs layer and place the tin back in the freezer to set for at least 1 hour.


Remove the brownies from the freezer at least 20 minutes before serving. Slice them into square and top each of them with one chocolate eggs.





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