REPs Magazine Spring 2016 | Page 52

RECIPES

Cacao Crispy Cakes

Do you remember making rice crispy cakes as a kid ? Well this is the grown up , healthy version of those

Chocolate has been chemically processed and roasted , which destroys a large amount of the antioxidants and flavanols . Cacao however refers to the Theobroma Cacao tree from which cocoa is derived , and is used when referring to unprocessed versions of the cacao bean . Here are just a few reasons why it ’ s so amazing ;

• Cacao has over 40 times the antioxidants of blueberries
• Cacao is the highest plant-based source of iron ( around 7.3mg per 100g )
• Raw organic cacao has more calcium than cow ’ s milk ( 160mg per 100g )
• Cacao is a great source of scientifically proven bliss chemicals – serotonin and dopamine
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 snack 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 !
Prep time 15-20 mins Makes 24 mini cakes
• 100g rice puffs ( I like wholegrain with nothing added )
• 75ml coconut oil
• 2 tbsp of cacao powder
• 60ml agave syrup , maple syrup or manuka honey ( depending on preference )

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Melt the coconut oil and syrup in a small pan , stir in the cacao to create a smooth , liquid chocolate . Add the rice puffs , stir with a wooden spoon to ensure they ’ re evenly cacao coated ! They will be sticky and there should be no liquid left in the pan .

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Spoon the rice puffs into individual cupcake cases inside a cupcake tray . Place in the fridge to cool for at least 30 minutes .
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