Since I was a little bean of a girl my mum has always been my biggest foodie inspiration. Some of my fondest and favourite memories lay grounded in the kitchen – my mum coaching me to always wash my hands, put my shoes on and wear my little plastic strawberry apron. Surrounded by a pile of ingredients, a counter covered in layers of icing sugar and without a doubt, a load of washing up!
Spring time always reminds me of making those delicious chocolate rice krispy cakes, especially during the Easter period. Whether or not they made it to the mini egg topping stage was always questionable, as I was and still am a fiend for eating all the ingredients before they’re even close to being served! As I’ve grown older and realised you can still satisfy those sweet cravings by using healthier alternatives, it’s had me feeling reminiscent of my love for childhood treats. Especially the urge to devour a huge spoon coated in choc to devour!
This recipe is one of my favourites so far – rich, smooth, chocolatey and sweetened without the high sugar content! The chocolate is pretty much made from scratch and can be made as sweet or as bitter as you like – you have full control! Either way it tastes deliciosoo 🙂 You’re also able to use different cereals than just spelt puffs – oats, rice krispies, bran flakes… maybe even coco puffs? Whatever you fancy!
Hope you enjoy! <3
Time: 10 minutes preparation and 1 hour to cool
Nutritonal Info Per Serving:
145 Calories – 4.5g Fat – 4g Protein – 20g Carbs – 1.9g Sugar
- 200g organic spelt puffs
- 12 tablespoons of cacao OR cocoa powder
- 30g coconut oil
- 3 tablespoons honey
- 100ml milk – I use unsweetened almond milk
- Dessicated coconut to sprinkle on top
- Boil a kettle of water and pour into a medium sized saucepan, place on a medium heat
- Heat up your coconut oil to melt, then sieve the cacao powder into the melted coconut oil
- Add the honey and stir the mixture into a paste – if too thick, just add some water
- Carefully taste the mixture (it will be hot!) You may need to sweeten more if necessary 🙂
- In a separate bowl, have your spelt puffs at the ready!
- Pour the chocolate mixture into the large bowl and mix thoroughly
- Spoon the mixture into a baking tray – depth of 1/2 inches – and top with the coconut sprinkles
- Cool in the fridge for around an hour
- Remove and cut into squares
Love Anna x