My favourite thing about these rice crispy cakes is how super fast and easy they are to make and how simple the ingredients are to buy. They’re a brilliant treat to make with the kids and perfect to serve up as bite size party food.
The recipe makes 24 mini crispies. That probably equates to 10 – 15 regular, cupcake sized crispy cakes. I like the bite size version because it feels like you’re having a treat without overdoing it … though trying to resist more than one is virtually impossible!
100g rice puffs (make sure they’re just wholegrain rice, with nothing added)
100ml maple syrup / agave syrup or manuka honey (non vegan)
Large heaped tablespoon of cacao powder
50ml melted coconut oil
Warm the syrup and oil in a pan, stir in the cacao powder until it’s all melted and creates a lovely, smooth, chocolatey liquid. Turn the heat off.
Stir in the rice puffs, ensuring they’re nicely coated in liquid chocolate.
Allow to cool a little (but not too much) and spoon the sticky rice puffs into cupcake papers. I find this easier to do with the papers inside a cupcake tray.
Place in the fridge to set.