5 from 15 votes
Healthier Chocolate Crispy Fridge Cakes on plate from above
Healthier Chocolate Rice Crispy Cakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Continue to enjoy the season guilt free with these deliciously chocolatey, bite size Healthier Chocolate Rice Crispy Fridge Cakes. Guaranteed to satisfy the fiercest of chocolate cravings. Vegan, gluten free, refined sugar free and packed full of healthier options. 

Course: Biscuits & Bakes
Cuisine: Healthy
Servings: 24
Calories: 59 kcal
Author: Gillian Thompson
Ingredients
  • 60 g puffed brown rice (2 cups) can use puffed quinoa too
  • 5 tbsp coconut oil
  • 2 tbs nut butter cashew, peanut or almond
  • 35 g raw cacao powder (1/3 cup)
  • 60 g mixed chopped dried fruit (1/3 cup) sultanas, apricots, sour cherries
  • 2 tbsp desiccated coconut
  • 2 tbsp pistachios chopped
Instructions
  1. Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few minutes until all the ingredients have melted and combined.  The mix should be smooth and glossy.  

  2. Place your puffed brown rice or quinoa pops into a mixing bowl.


  3. Pour the melted chocolate mix over your puffed rice or quinoa pops and stir it all together, until all the puffs are evenly coated in chocolate.


  4. Spoon the mix into 24 small cupcake cases and place in the freezer for 10 to 20 minutes.

Recipe Notes

Best kept in the fridge or freezer