Popped Quinoa Chocolate Crispy Cakes
I'm sure most people made a variation of no-bake chocolate and cereal cakes when they were younger. They were everywhere when I was a child so there's a lot of nostalgia connected with these bite-sized creations. However, as tasty as they may have been when I was young they're definitely not the most nutritious of desserts; luckily, like a lot of sweet treats, they can easily be made healthy and vegan simply by swapping the regular milk chocolate for homemade raw chocolate and the sugar-laden cereal for a more natural version, such as popped quinoa.
If you don't have any popped quinoa then other popped/puffed cereals or grains (such as rice or buckwheat) would work just as well -make sure they only contain one ingredient though (i.e. the cereal/grain itself) in order to retain the nourishing properties of this dessert!
Ingredients (Makes 6 crispy cakes)
- 1/2 cup (125ml) melted coconut oil
- 1/2 cup (40g) raw cacao powder
- 1/2 cup (125ml) liquid sweetener of choice
- 1 cup (30g) popped/puffed quinoa
In a large mixing bowl stir together the coconut oil, cacao powder and liquid sweetener until everything is incorporated. Add the popped quinoa (or alternative) and mix everything together until the quinoa is completely covered by the chocolate mixture. Spoon the mixture into cupcake cases (a heaped tablespoonful in each one) then place the cases onto a baking tray or a plate and leave them in the fridge for an hour or two to set.
Store them in the fridge or freezer in an airtight container.
These tasty crispy cakes are taken from my e-book 'Powered by Plants' which is available on my website, you can find this in my bio underneath. There are plenty more healthy swaps to your favourite sweet treats in there, and they're all vegan! Do you have any of your own you can share? Let me know by leaving a comment below.
mouth-watering to share?