A healthy variation on traditional crispy/cornflakes cakes.

Vegan and gluten free. 

Makes 12 small cases

Double the recipe for muffin cases


  • 100g Puffed brown rice
  • 100g Dark Chocolate
  • 2 tbsp Maple syrup
  • 12 cup cake cases 

Optional extras:

  • 2 tbsp nut butter – peanut, almond or cashew butter


  1. Place a glass bowl over a pan of boiling water. Reduce to a low heat. Melt the dark chocolate and stir in the maple syrup and optional nut butter. 
  2. Turn the heat off and stir in puffed rice making sure it is all covered and mixed well. 
  3. Spoon the mixture into the individual cup cakes cases
  4. Place in the fridge for an hour before eating 

Posted by Sarah@Kaido

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