Lovely little chocolate nests that you can fill with eggs or fluffy chickens, and serve up over Easter as a proper, tasty treat without the junk.
Makes Approx 15 mini crispies
- 1 Cup Puffed Quinoa
- 1 Cup Puffed Brown Rice (use rice crispies if you need, they stay crunchy longer too)
- ½ Cup Coconut oil
- ¼ cup Cacao Powder
- 2 Tbsp Almond Butter
- 6 Tbsp Brown Rice Syrup
Melt Coconut oil in small pan with syrup, nut butter and cacao, until just melted. Pour into bowl over quinoa and rice. Stir together until well mixed, sprinkling a few extra pops into the chocolatey pan will coat them and clean the pan. You won’t want to waste this elixir.
Scoop tablespoonfuls into mini muffin cases and place on a tray in freezer for 10 minutes or fridge for 1 or 2 hours. Best made on the day as they are much crunchier and more unctuous when fresh from the fridge.
Keeps for a day or two in an airtight container, but the crispiness doesn’t last (not gonna happen).
By Lizzie King
Visit Lizzie Loves Healthy for more recipes and super healthy foodie info.
You might also like: