Healthy Scotcheroos

  • Servings: 18
  • Time: 20 min to make and 4 hours to chill
  • Difficulty: Really Easy
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Recipe adapted from: My Mom’s Classic Scotcheroo Bars

Ingredients

Peanut Butter Rice Crispy Bottom Layer

Chocolate Butterscotch  Top Layer

  • ½ c cashews, soaked for 4+ hours (liquid drained)
  • 1/2 c almond milk (unsweetened)
  • 2 c medjool dates (pits removed)
  • ¼ c cocoa powder
  • 1 can full fat coconut milk
  • 1/2 c date paste (if more sweetness is desired)
  • 1/4 tsp butterscotch flavoring (optional)
  • 1/4 tsp sea salt (optional)

Directions

Chocolate Butterscotch  Top Layer

  1. Place almond milk and cashews into the blender and blend until smooth. Add 2 cups pitted dates and coconut milk and continue blending until contents are smooth a smooth cream is formed.
  2. Before adding the cocoa powder remove 1 cup of the blender content and place it in a small bowl. Combine it with 1/4 tsp of salt and 1/4 tsp butterscotch flavoring (if using these 2 items or instead keep it plain), place in the freezer to cool and firm up while you prepare the rest.
  3. Slowly add cocoa powder to the remaining cashew date cream and blend until smooth.
  4. Pour chocolate frosting into a freezer safe bowl or pan and place in the freezer to cool and firm up while you prepare the rest.

Peanut Butter Rice Crispy Bottom Layer

  1. Mix peanut butter, date paste, and brown rice syrup together until thoroughly combined to form a thick paste.
  2. Mix in brown rice crisps cereal until thoroughly coated.
  3. Lightly press mixture into an 8×8 pan and pop into the freezer for at least 10 minutes.
  4. Keep frozen or the brown rice crisps could get a bit soggy.

Assembly 

  1. Remove peanut butter rice crisps from freezer and pour about half of the chocolate sauce over the top. Smooth it out with a spatula (you want it about a 1/2 inch thick). Save the rest of the chocolate sauce for another recipe (or eat like chocolate pudding).
  2. Using about half of the butterscotch sauce drop it by the teaspoon over the chocolate sauce and swirl it together using a toothpick or butter knife. This is the fun part. You can make any pretty design you wish (careful not to over do it). I just took a butter knife and sliced through the chocolate creating long swirly lines. Save the rest of the butterscotch sauce for another recipe (or eat like butterscotch pudding).img_8025
  3. Place in the freezer and chill for at least 4 hours. Serve.
  4. Store in the freezer because the top melts quickly and the crisp rice on the bottom layer could get soggy. Remove from freezer when ready to serve and then pop it back it before you eat.
  5. Enjoy!

 

 

 

 

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2 thoughts on “Healthy Scotcheroos (Vegan, Plant-Based, Refined Sugar Free)

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