Growing up I used to love making chocolate krispies with a box of sugar puffs, melted chocolate and a ton of sugar! So I was determined to recreate a healthier version of my favourite childhood snack - and I don't feel I'm too far off it with these little squares of deliciousness! They're so indulgent and taste like a real naughty treat.
I've made these using puffed brown rice. The brand I've gone for is called 'Kallo' and I've used their 'organic wholegrain brown rice cereal' which you can pick up in your local Holland and Barrett store, although any other brand will also work. They're completely free from wheat, gluten dairy and refined sugar and are just a fun, tasty little snack!
Ingredients:
1 1/2 cup of puffed brown rice
30g cacao butter or 3 tbsp. coconut oil
3 tbsp. cacao powder
4 tbsp. almond butter
3 tbsp. of pure maple syrup / honey - depending how sweet you like it
Pinch of salt
Method:
In a pan, melt the cacao butter on a low heat until it turns to liquid.
Once melted, remove the pan from the hob and stir in the almond butter, cacao powder, maple syrup and salt. Mix well.
Add in the brown rice puffs and keep stirring until they're fully covered in chocolate.
Line a tray with clingfilm (to make it easier to remove once set) and add the krispies into the tray. Spread evenly, approx. 2cm high.
Using grease proof paper or something similar, push down really hard on the krispies in the tray to help them set and place in the freezer for a minimum of 1 hour.
Once set, remove from the freezer and slice into squares. Store in either the fridge or freezer.
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