Friday, 25 March 2016

Chocolate Quinoa Crispy Cakes

I always associate rice crispy cakes with Easter. My brothers and I used to love making them and decorating the top with mini eggs and plastic chicks. I would often "cook" them up after the main event too – using up the abundance of chocolate eggs lying around. This is a really healthy but decadent take of the classic recipe, and honestly – they taste just as good as the real deal. They're perfect to use up any off end in your cupboard, so feel free to experiment – I used a mixture of quinoa puffs, coconut, cacao nibs and sunflower seeds.

To replace the mini eggs, I caramelised some hazelnuts and almonds – still a treat but with much more nutritional value than the Cadbury's kind!

For the quinoa puffs (makes 36)
200g of a mixture of quinoa puffs, sunflower seeds, coconut flakes and cacao nibs
100g coconut oil
100g almond butter
30g cacao powder
20g maple syrup

Heat the coconut oil, almond butter, cacao powder and maple syrup in a pan on a low heat until all the ingredients are melted and combined. Stir liquid mixture through dry ingredients and leave to cool slightly. Shape the mixture into little nests and put in the fridge to set.

NB. These don't hold their shape so well at room temperature so it's best to keep them in the fridge – or handle with care. whilst your nests are setting you can crack on with the caramelised nuts.

For the caramelised nuts
25g coconut sugar
65g almonds/hazelnuts
a splash of water

Put all the ingredients into a pan and simmer over a low heat until most of the loquid has evaporated and the mixture looks glossy and sticky. pour the nuts onto baking paper to set and cool. Be careful not to touch them until they've cooled as they'll be super hot!

Assemble nests and enjoy!



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