Chocolate Crispy Cake Nests
15th Apr, 2019


  • 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

Equipment required:

  • Small pan

Makes 10.

  1. 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.
  2. 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.
  3. Now simply place the dates in a large mixing bowl with the chocolate sauce, nuts and puffed rice and combine well.
  4. Line a cupcake tin with cake cases and fill each with one heaped tablespoon of the rice mix. Leave to set in the fridge.

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