Rice Pop Coated Cookie

Rice Pop Coated Cookie

Take a nostalgic trip down mallow lane with these rice pops from Anishas_kitchen!

Anisha has made 4, but with the extra rice pop left you can make more should you wish to.

Ingredients

Cookie Base

Chocolate Orange protein cookies (or any choice of your cookies work) 

Peanut Butter protein cookies (or any choice of your cookies work) 

Marshmallow rice pop mix

1 pack of vegan marshmallow (75g)

1 tbsp plant based spread

1 1/2 cups of Rice pops (Gluten free)

Melted Chocolate and Peanut Butter covering

400g Dark chocolate buttons/bar 

3 tblsp + a little more if needed plant based spread

1 tsp candied orange chopped 

Toppings

100g Melted chocolate to drizzle melted with 1 tblsp of plant based spread

2 whole almonds finely chopped

Sea Salt flakes

Cacao Nibs

Method

In a pan add the marshmallows and the spread and heat until melted. 

Take off the heat and stir in the rice pops. ( you will need to work quickly before it cools as it will set fast)

Press into a medium sized half a sphere silicone mould tightly with the back of the spoon to the top into 4 of the moulds (BE CAREFUL AS IT WILL BE HOT)

(Any remaining rice pop mix can be rolled into balls and enjoyed!)

Leave to cool in the moulds whilst you melt the 400g of dark chocolate in a bain-marie with the spread. (Chocolate should be smooth, silky and glossy, runny enough to pour) 

Spoon a little on the rice pop mix and the base of the cookie and join together and set them in the fridge. 

Pour half the chocolate in a separate bowl and add candied orange peel to one. 

De-mould and place the set teacakes on a wire rack (cookie side down) with a tray underneath the rack

Pour over the chocolate with the candied pieces over the CO teacake.

Spread smooth peanut butter over the peanut butter teacake until fully covered. Pour over the plain dark chocolate and set in the fridge overnight. (You can shape them if you leave them for a few hours in the fridge by using a knife to trim away excess and then covering them in more chocolate before setting them in the fridge overnight)

(Any remaining chocolate can be used to make hot chocolate, dip apples or roll the leftover marshmallow rice pops)

Melt 100g of dark chocolate in a bain-marie with 1 tblsp of plant based spread until smooth and glossy (add a little more of the spread if it is too thick, you need a runny consistency)

Let it cool before pouring into a piping bag and snip the end until it pours out thinly or cut more to achieve a thicker drizzle. 

Remove the teacakes from the fridge and place on a wire rack with a tray underneath. Drizzle over the top and work quickly with the toppings as it will set from the cold. 

Top CO with chopped almonds and sea salt flakes and cacao nibs for the peanut butter one.

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