Chocolate Crispy Cakes (with a difference!)

You have probably noticed I am a bit of a chocoholic (my recipes are definitely weighted this way!) but I am an advocate of eating REAL chocolate that is full of nutrients, not the sugar laden bars you buy in the shops – there is a big difference!

Check out more information here on the benefits of eating raw chocolate.

This recipe is really quick to make and is a big hit with my kids – its an easy addition to the lunchbox and doesn’t contain nuts.

Ingredients:

Instructions:

  • Gently melt the coconut oil in a glass bowl over a pan of hot water (careful not to overheat as this destroys some of the nutritional value of the oil).
  • Mix all the remaining ingredients with the oil, except the puffed rice.
  • Finally add the puffed rice last and mix together.
  • Spoon into muffin cases and put into the fridge to set – this usually takes about half an hour.
  • Store crispy cakes in an air tight container. (We leave ours in the fridge – they can melt if it is warm!)

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