Crunchy fit nougat

Prepare the homemade almond cream. Toast the almonds for 5 minutes in the oven (preheated) at 180°.

Once the almonds are toasted, grind them until you get the cream, without lumps and with a shiny aspect, you can add a little EVOO.

Mix the almond cream with the puffed brown rice, pour into a rectangular silicone mold and keep in the freezer for one hour.

Melt the chocolate in the microwave

Once the hour has passed, add the melted chocolate to the almond cream and rice mixture and you can put nuts on top, I used pistachios. Store in the refrigerator or freezer.