15 Apr, 2019
Chocolate Crispy Cake Nests
Nothing says Easter like chocolate rice crispy cakes. These should come with a warning, they are incredibly moreish! Get the family involved making these, or just whip up a batch to enjoy solo. Decorate as you please. We've used puffed brown rice here as a gluten-free, wholegrain alternative.
RecipesEquipment
Small panIngredients
200g pitted dates
50g almond butter
30g pecan halves
200g puffed brown rice
Pinch sea salt
150ml maple syrup
100g good quality cocoa powder
½ tsp cinnamon
Method
Makes 10.
Method:- Firstly, make the chocolate sauce. Place the maple syrup, cocoa powder and cinnamon in a small pan and heat on a 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.
- Finely chop the dates, you want them to almost become a paste. If you can’t 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, nuts and puffed rice and combine well.
- Line a cupcake tin with cake cases and fill each with one heaped tablespoon of the rice mix. Leave to set in the fridge.
