Now we are big chocolate crispie cake fans in our house. There is something rather nostalgic about them – I’m pretty sure everyone made these as kids. And there is nothing we love more for a quick treat at the weekend. All you have to do is wait out the setting time in the fridge {a tough ask sometimes…} So when I was looking through Deliciously Ella’s new book and came across her recipe for quinoa and cacao crispie treats I was very excited and keen to try them. Sadly I was a bit disappointed with the end result as although the taste was really good and rich, the puffed quinoa didn’t have the same crunch that you would get from the rice crispies. So on to attempt number two – I knew I had to find a cereal with a crunch and I came across some spelt bran flakes which definitely met the mark. Definitely a quick and easy one to make for the weekend. I hope you give it a try!
Ingredients
5 tbsp coconut oil
80g cacao powder
6 tbsp maple syrup
2 tbsp nut butter (I used peanut)
150g spelt bran flakes
Method
- Place all the ingredients except the bran flakes) into a saucepan and melt over a low heat, stirring often.
- Once all the ingredients are melted and smooth add the bran flakes and stir until they are evenly coated. When making traditional crispie cakes with golden syrup and cocoa powder or chocolate there is usually the tendency to keep adding cereal until it is all just combined. If you do that with this recipe then the crispie cakes just won’t stick together. So you want to make sure that there is lots of the melted mix to cereal ratio.
- Scoop a large spoonful of the mixture into as many paper cake cases as required and place in the fridge until set. Then enjoy!
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