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.

Ingredients:

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

Method:

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

Instagram: @lizzieloveshealthy
Visit Lizzie Loves Healthy
 for more recipes and super healthy foodie info.

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