I love treats with texture - especially a bit of crunch! Which is why I love using puffed cereal in my baking!

I picked up some Puffed Quinoa in a recent health food store online order and I knew I wanted to create a crispy, caramelly, crunchy slice! Which is exactly what this recipe is!

Crispy Peanut Caramel Slice

Biscuit Base

• 1/2 cup walnuts

• 1/3 cup almond meal

• 2 tbsp coconut oil

• 1 tbsp rice malt syrup or maple syrup

Preheat your oven to 180 degrees, fan-forced. Add walnuts to a food processor & blend into a fine meal. Then add remaining base ingredients & blend until a thick mixture forms. Press into a lined baking pan & bake for 15 mins or until golden. Place in the freezer to cool while you move onto the next layer!

Caramel

• 1/2 cup natural peanut butter

• 1/4 cup coconut cream

• 5 medjool dates, pitted

• 1 tbsp coconut oil

• 1 scoop Before You Speak caramel creamer, optional but highly recommend!

• 2 tbsp rice malt syrup or maple syrup

• 1/3 cup quinoa puffs

Place all the caramel ingredients (except quinoa puffs) into the food processor (don't worry about cleaning it prior). Blend until smooth. Pour over base, smooth over & pour over quinoa puffs. Press down into the caramel. Then move onto the chocolate layer.

Choc Top

• 1 Dark Chocolate block (I used Bennetto Salted Caramel Dark Chocolate)

Melt the chocolate in the microwave & then pour over the caramel/quinoa layer. Smooth over and place in the freezer for minimum four hours to set before cutting.