Here’s a recipe for you, just like mama used to make in the 80’s, except it’s absolutely nothing like that (soz Mum)-for this is the millennials’ healthier equivalent to the sweet rice cakes you would inhale as a kid!
Nutritious but still totally delicious, these will hit the spot without the sugar crash after, and what’s more, my kids flipping love them.
Look, I realise this recipe isn’t Michelin star worthy but you know what, as simple as it is, my kids and I always have so much fun making these bad/good boys and I know you will too.
They’re quick, easy and so tasty, one is never enough!
They work well in lunchboxes or as an after dinner treat and whilst you all know how to make them no doubt, maybe this might just encourage you to get in to the kitchen today with the bambinos and have some chocolately fun together.
That’s why I’m sharing it really, to inspire you all to make something which will take no time at all but promises to spread happiness around in a way only chocolate crispy cakes can.
I know that’s how blogs affect me anyway-the pieces which motivate me into culinary action are so often those ‘easy peasy-aha-I’d forgotten about baking/cooking those’- kind of posts.
So, this my friend, is one of those.
Sorry for the rambling…let’s get baking!
- 200g 70% dark chocolate (dairy free if you fancy it)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- pinch of cinnamon (optional)
- 2 cups wholegrain crispy rice (I like Kallo Organic Wholegrain Puffed Rice or Natures Path)
Melt the dark chocolate in a bain-marie, add the coconut oil, syrup and cinnamon if using and stir. Add the cereal and stir through until fully coated with chocolate.
Spoon into 12 small cases and cool.
Refrigerate then eat!