Chocolate Nut Rice Crackles

chocolate nut rice crackles

I've had the pleasure of spending the last few weeks in Berkeley, California, where I stayed in an apartment with an unbelievably small kitchen. Like many things, what first appeared to be a frustration was actually an opportunity in disguise! This tiny kitchen led me to simplify and get more creative with my cooking, and these vegan chocolate nut rice crackles are one of the happy results. They take 5 minutes to throw together, need only 5 ingredients and are loved by adults and kids alike.

Another plus side of my tiny kitchen was the excuse to sample the amazing restaurants in the area, like Chez Panisse, Millenium and Greens. All of these institutions have been at the forefront of linking eaters and growers, using fresh, seasonal and sustainably grown produce and making wholefood, plant-based eating attractive. I thoroughly enjoyed every mouthful and now head home inspired with all kinds of new ideas for combining ingredients that I hope to share with you soon! In the meantime, I hope you enjoy these rice crackles as a simple and healthy sweet treat. Love Michelle xo

Chocolate Nut Rice Crackles

Total time: 5 mins

Serves: 10

These easy 5 minute, 5 ingredient crackles are tasty, vegan, gluten free and loved by kids and adults alike!

Ingredients

• 1 tablespoon Coconut Oil

• 1 tablespoon Natural Peanut Butter (use one with nuts as the only ingredient if possible, alternatively use tahini or another nut butter, however the nut butter needs to be very smooth)

• 1.5 tablespoons Cacao Powder

• 2 tablespoons Maple Syrup (alternatively use another liquid sweetener like honey, stevia, agave)

• 1 cup Puffed Brown Rice (alternatively used puffed quinoa or millet)

Equipment

• 10 small cupcake papers/patty cases

Instructions

1. Place the coconut oil, peanut butter, cacao powder and maple syrup into a small saucepan. Place the saucepan on a low heat.

2. Using a wooden spoon, continually stir the mixture, removing any lumps, until it is all melted and combined. This should take 1-2 minutes only. Do not let the mixture boil.

3. When the mixture is melted and runny, remove the saucepan from the heat. Add in the puffed rice and mix with a wooden spoon until all rice puffs are coated in the chocolate mixture and it is evenly distributed.

4. Using a teaspoon, scoop out a spoonful of the mixture at a time and place it into a cupcake case. Gently press the mixture so it sticks together.

5. Place in the refrigerator for at least 20 minutes to set.

6. Store in the refrigerator for several days.