Don't be fooled, just because the title says 'healthy twist' doesn't mean that they aren't still indulgently rich with the perfect amount of crunch and touch of salt. My version of the popular Chocolate Rice Krispie Cakes are however naturally gluten-, dairy- and refined sugar free, using wholesome ingredients you might already have in your cupboard.
The best thing about them. They are the perfect lazy weekend treat as they can be whipped up in a matter of five minutes.
Chocolate Rice 'Krispie' Cakes
Makes 8 large muffin cups or 16 small cupcakes
1/2 cup raw coconut oil
1/2 cup raw chocolate powder
5 tbsp. honey/ agave syrup or maple syrup
1 tsp. vanilla essence
1 tsp. lucuma powder
1 1/2 cup unsweetened chocolate rice puffs
- Put the coconut oil, chocolate powder, your choice of liquid sweetener, vanilla essence and lucuma powder into a heatproof bowl. Place this over a saucepan of simmering water but make sure the base of the bowl does not touch the water; you want it to gently heat your ingredients, not cook them! Stirring occasionally until velvety smooth. Remove from the heat and set aside.
- Take your muffins tin and fill to the top wit your chocolate rice puffs.
- Once the chocolate mixture has cooled off slightly make sure to give it one more thorough whisk incorporating all the ingredients. Then pour the chocolate mixture over the rice puffs to cover them fully. Place the muffin tin into the fridge or freezer until set.