These have always been one of my favourite chocolate treats. I know I have an endless amount of chocolate recipes, but they are my favourite sweet recipes to make. I always used to make crispy treats when I was younger, they’re such an easy, quick and tasty dessert to make – as well as being delicious. There’s something amazing about the combination of smooth chocolate with a crunchy, crisp texture like puffed rice. I also used to enjoy making these with corn flakes too, anything that gives that nice snap! You could also try these with puffed quinoa, millet, buckwheat or oats – so you can really get creative if you like! These are also the perfect easter treat – you can press them into egg moulds or nest shapes. However you make them, I hope you enjoy this recipe!
chocolate rice crispy treats
makes 5-10, depending on the desired size
1/3 cup (40g) cocoa powder
1/3 cup (55g) raw coconut oil – I used Coconut Merchant
3 tbsp maple syrup
1 cup + 1/3 cup (40g) puffed brown rice
pinch salt, to taste
1. Firstly, place your oil into a pan on a low-medium heat to melt. Once the oil has melted, remove from the heat and stir in the cocoa powder and a pinch of salt until smooth. Then, stir in the maple syrup and puffed rice.
2. When all of the ingredients are well mixed, take a spoonful and scoop into individual muffin or cupcake cases, inside of a baking tray. I used large muffin cases, which made 5, but if you use cupcake cases you will be able to make more! Alternatively, you could try pressing the whole mixture into a small cake tin, pressing it down in the middle, and up around the edges to make a nest (perfect for easter).
3. When this is done, move the treats into the fridge to set for around 2-3 hours, then serve.