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Cacao & Caramel Millet Crispy Cakes

It's almost Easter weekend, and we all know Easter means CHOCOLATE, and lots of it!

So why not join me in a bit of nostalgia and make some yummy chocolate crispy cakes this weekend. This recipe uses beautiful puffed ancient grains, un-refined cacao, organic coconut oil and some natural maple syrup to sweeten things up - which means you can enjoy them guilt free, and not be left with that sickly sweet lingering feeling so many of us are familiar with after Easter. 

This recipe is super simple so it's great for getting the kids involved if you're looking for a fun activity to do over the Easter weekend.

A few tips to cover before you get started:

Tips:

1) Swap cacao of carob - whilst these are perfect for kiddies, if any of you have children that are sensitive to things like cacao which can result in a natural buzz, swap the cacao for carob. You'll still get the yummy flavour but less of the wild running around afterwards. 

2) Let the chocolate cool - once the chocolate has been heated, allow it to cool and become thicker again - you can pop it in the fridge for 10 minuted to speed up the process. If you don't allow it to cool you'll end up with soggy cakes and uneven covered puffs. 

3) Swap your Puffs - I used puffed millet in the recipe but you can use any gluten free wholegrain that's been puffed; quinoa, buckwheat, brown rice, amaranth...

 

Cacao & Caramel Millet Crispy Cakes 

Ingredients

Makes 12

2.5 cups of puffed millet 

1/3 cup Raw Cacao 

5 TBS organic cold-pressed coconut oil

3 TBS maple syrup

2 TBS nut butter/ tahini 

Raw carmel chocolate for drizzling (optional) 

Method:

1. Add the cacao, coconut oil, maple syrup and nut butter into a saucepan and heat on a low heat until melted and combined together. Allow to cool until thicker.

2. Add the puffed millet into a mixing bowl and add the cool chocolate cause. Stir well until all the puffs are equally coated in chocolate.

3. Scoop out into small cupcake holders and place in the fridge to completely cool and set. Once they are cooled you'll be left with a yummy chewy chocolate crisp cake. 

4. If you'd like to decorate them, melt the caramel chocolate in a bowl over some boiling water, and drizzle over the crispy cakes. Return to the fridge until set.

 

Have a wonderful Easter weekend, I hope it's very restful and you all manage to get out into nature! x

 

 

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