Monday, 21 March 2016

Easter Crispies

Today I mark my 1 year anniversary of blogging so here's a little choccie treat to celebrate and to also re-create for Easter weekend.

What you'll need:

-90g Kallo puffed rice
-250g 70% dark chocolate
-3tbsp agave nectar
-1tbsp coconut oil

How to make:

Simply melt the dark chocolate over a bain marie until completely melted and runny. Place the puffed rice into a mixing bowl along with the melted dark chocolate, the agave nectar and melted coconut oil. Give it all a good mix to make sure all the puffed rice has been coated in the chocolatey goodness. Line a cupcake baking tray with baking parchment paper or clingfilm or individual cupcake cases. Fill each with a spoonful of the mixture, then once you've done that, place into the fridge for about an hour to allow it to set, leave for longer if still not set. To finish, decorate with mini eggs / dairy free chocolate eggs or anything else you fancy.

Happy Birthday blog! and Happy (nearly) Easter everyone!



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