Cacao Rice Crispy Cakes
14th Feb, 2017


  • 20 fresh dates
  • 2 tbsp almond butter
  • 1 handful chopped pecans
  • 3 handfuls puffed brown rice
  • A pinch of sea salt
  • For the Chocolate Sauce:
  • 200g honey
  • 100g cacao powder
  • ½ tsp ground cinnamon

Equipment required:

Firstly make the chocolate sauce. Place all the ingredients in a small pan and heat on low heat for around 2-3 minutes, continue to mix until all the ingredients are combined and the mixture is shiny and smooth. Remove from the heat to cool.

Line a baking tray with greaseproof paper.

Now finely chop the dates, you want them to almost become a paste. If you cant find fresh dates then dried dates are fine but you will need to soak them in hot water for about 20 minutes, then drain them and chop.

Now simply place the dates in a large mixing bowl with the chocolate sauce and the rest of the ingredients and combine well. Tip the mixture into your lined baking tray and flatten the mixture down to about 1.5cm thick. Place in the fridge for at least two hours. Serve with a cup of tea.

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