Crunchy chocolate turrón

Ingredients

• 300 g dairy-free dark chocolate (52% cacao)
• 40 g dairy-free dark chocolate (74% cacao)
• ¾ cup powdered sugar (about 90 g)
• 100 ml soy milk
• 1 packet vanilla sugar (8 g)
• 1 cup chocolate puffed rice cereal (about 30 g)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of dark chocolate
• What to use instead of soy milk

Instructions

1. Line a medium square or rectangular pan with parchment paper, folding it at the corners so it also covers the sides.
2. In a small saucepan, bring the soy milk to a boil with the powdered sugar and vanilla sugar, stirring gently. As soon as it boils, take it off the heat.
3. Add both chocolates, chopped, and stir until melted. Let it cool for about 30 minutes, stirring now and then: it should be lukewarm and easy to work with.
4. Add the puffed rice and fold it in gently.
5. Transfer it to the pan, smooth the top and lay another sheet of parchment paper on top to press it down and smooth it further.
6. Refrigerate for at least 4 hours before serving.

Nutrition facts

Approximate, per serving (about 81 g). Calculated with data from USDA FoodData Central.