These crispy cakes are the perfect thing to make when you have lots of chocolate lying around, and are a much healthier alternative than the shop-bought versions. This is because the plain puffed rice contains no artificial preservatives or additives like commercial cereals do, plus the better the quality of chocolate you use, the more beneficial these treats are for you! I always select the darkest chocolate I can find to ensure that it contains even more cacao and thus superfood benefits – you could even make your own raw chocolate as in my Raw Chocolate Nutbutter Cup recipe here.
100g dark/raw chocolate
1/2 tsp cinnamon
Pinch of nutmeg
Pinch of sea salt flakes
40g plain puffed rice
25g dried cranberries
Toppings – try chopped nuts or desiccated coconut
Makes approx. 12 crispy cakes
Preparation time: 10 minutes
- Melt the chocolate in a mixing bowl – you could either do this in the microwave or with the bowl sat in a shallow pan of hot water over the stove.
- Once really runny, stir in the remaining ingredients until mixed thoroughly.
- Spoon the mixture into mini cake cases arranged on a plate, sprinkle on the toppings and place in the freezer for 5 minutes until set.
- Transfer to a fridge until ready to eat – I like to remove them from the fridge around 15 minutes before serving so that they are slightly softer.