Do you remember the famous breakfast cereal?! This is the healthy DIY version. Really tasty, for chocolate lovers 🙂 Perfect as a topping for the porridge, or as an alternative to granola or by itself, eaten with the spoon (we are guilty, we know it ;)).
Ingredients for 1 jar:
- 100gr rice puffs (natural ones, with no added sugar. For this recipe we used Holland & Barret’s rice puffs)
- 3 tablespoons cacao powder
- 2 tablespoons coconut oil
- 2 medjool dates
- 1 tablespoon agave syrup
- 15 hazelnuts, toasted
- 1 teaspoon vanilla extract
- Place the dates with a tablespoon of water and the 2 tablespoons of coconut oil in the mixer. Mix well until the dates break and create a sort of paste.
- Add the hazelnuts. Mix until they break
- Add the cacao, agave and vanilla extract. Combine with a spatula
- Transfer the dough in a bowl. Add the rice puffs and stir well until they are completely “chocolaty”
- Place in a baking tray, or in a cake pan. Press a bit
- Refrigerate for one night
- Now you can transfer them in an hermetic jar. The reason why it’s good to leave them in the fridge overnight is because they get more crunchy and stick together. It’s the “granola/muesli” effect.
Why we like them:
- They are an healthy alternative to a pretty common and yummy breakfast cereal
- They are easy to prepare and do not require oven
- They are cheap!
- If enjoyed with some almond or oat milk they taste even more delicious and chocolaty