A healthy variation on traditional crispy/cornflakes cakes.

Vegan and gluten free. 

Makes 12 small cases

Double the recipe for muffin cases

Ingredients:

  • 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

Instructions:

  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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s