Up until my early 20s, my baking skills were pretty non existent. I could make chocolate rice crispy cakes, chocolate cornflake cakes (which due to the substitution of a key ingredient are deemed a completely different dish in my book) and a mean rocky road. Coincidentally none of these needed the use of an oven, which was good because I didn’t know how to use one. Since then my baking (and oven) skills have improved greatly, but I think it’s important to go back to one’s roots every now and again, which led me to come up with these.
I don’t eat Rice Krispies any more, nor do I eat Cornflakes, butter, Golden Syrup or milk chocolate, so I’ve started from scratch using only healthy ingredients, and I’m pretty damn pleased with the results. These little balls of yum are chocolatey, sweet, crispy and rich; perfect for lunchboxes, teatime snacks or post-dinner desserts. They’re a great one to make (and eat) with kids, as the method is super simple and quick, and there’s plenty of spoons and bowls to be licked too!
I shape them into little balls as because they’re made using raw cacao, they are very rich and intense, so sometimes one little ball is all it takes to satisfy that chocolate craving. I said sometimes. Not all the time. Half the time, if that. I love chocolate. Anyway, here’s how:
- 2 cups puffed quinoa
- 4 tbsp cacao powder
- 5 tbsp maple syrup
- 2 tbsp coconut oil
- 3 tbsp almond butter
Melt the coconut oil in a pan, then pour into a mixing bowl and add the cacao powder, maple syrup and almond butter. Stir until they are all combined, then add in the puffed quinoa. Continue stirring until all the quinoa is covered by the chocolate mixture, then form into little balls (in little cake cases if you have them) and pop in the fridge for an hour to set.
Try not to eat them all at once!
Love, Mrs H xx