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Vegan & Gluten-Free Sesame Hazelnut Slices
findingfoodsforfuel
·
10 August 2026
Total time:
2 hours
Serves:
6
Chewy chocolate mallows, crispy cereal and silky Messyface spread, buried beneath a thick layer of hazelnut chocolate and finished with even more crunch. Vegan, gluten-free and dangerously easy to demolish. Cutting them into six is technically not the same as sharing.
Ingredients
Method
- Line a small loaf tin or compact baking dish with baking paper, leaving enough over the sides to lift the mixture out later.
- Add the plant-based spread and chocolate marshmallows to a saucepan. Melt gently over a low heat, stirring continuously until smooth and gloriously gooey.
- Remove the pan from the heat and stir in the Messyface spread until combined.
- Add the chocolate rice cereal and fold everything together until every crispy piece is thoroughly coated.
- Transfer the mixture to the lined tin. Press it down firmly and evenly using the back of a spoon.
- Refrigerate for approximately 1 hour, until firm.
- Melt the hazelnut chocolate gently in the microwave or over a bowl of simmering water.
- Pour the melted chocolate over the chilled base and spread it right to the edges. No bare patches allowed.
- Sprinkle over the chopped hazelnuts and sesame seeds while the chocolate is still wet.
- Return to the fridge for 30–60 minutes, until the chocolate has completely set.
- Lift the slab from the tin and cut it into six slices using a sharp knife.
- Eat immediately or store in the fridge. Pretending they’ll last all week is adorable.
Watch it come together