It’s almost Easter again, and while we aren’t really a free-from anything family, when there’s so much focus on chocolate – between Valentine’s day, Mother’s Day, and Easter, I like to have alternatives available, so that even if I don’t manage to curb my sweet tooth, I’m at least not filling up myself or the children with cheap, often actually not very good – chocolate.
This recipe is very easy. The children can help you make it, or you can whip it up quickly. It’s quite dark, we like dark chocolate. If you don’t like it as dark, adjust the cocoa down. You could add other things, like marshmallows, nuts, or cherries, but just remember to adjust the quantity of rice crispies down then. The main thing to remember is this isn’t held together by chocolate, which is strong, but by coconut oil, which needs to be kept cool, otherwise you’ll end up with what looks like a (very tasty) bowl of chocolate cereal.
I use a gluten free Rice Crispie from Nature’s Path, because we have it at the moment, but you can use any other if you prefer.
I also use this brownie pan because it’s super convenient.
- 50g Coconut Oil (1/4 cup)
- 70g honey (1/4 cup)
- ½ teaspoon vanilla extract
- 30 – 50g cocoa powder (1/3 cup) (Cacao for Paleo)
- pinch of fine sea salt or Himalayan pink salt
- 100g [url href=”http://www.amazon.co.uk/Natures-Path-Crispy-Organic-Breakfast/dp/B004990VLG/?tag=diaofafirchi-21″ target=”_blank”]rice crispies [/url] (1.5 cups)
- Add the coconut oil and honey to the Thermomix bowl. If you’re using runny honey, 30 seconds/37 degrees/speed 2 should melt it all, but if the honey is crystalised or set, about 1 minute/50 degrees/speed 2. It must be mixed and melted before you go to step 2.
- Add the vanilla and cocoa powder, and a small pinch of sea salt. 15 seconds/speed 3
- Add the rice crispies and use the spatula to stir it in so that all the rice crispies are covered with the chocolate mix.
- Transfer to a brownie pan (this one is fantastic!) and squash it all in nicely. Put in the fridge for an hour or two to set, then cut into squares.
- Tip: Remember this is kept together with coconut oil, so keep it cool otherwise it might fall apart a bit.
- Create a double boiler by boiling a pot of water on the stove, and put coconut oil and honey in a glass bowl over it. Once they’re melted, mix together and add the vanilla extract (be careful – both the glass bowl and the mixture will be very hot).
- Add the cocoa powder and sea salt, and then add the rice crispies.
- Mix together till all the rice crispies are covered in the chocolate mixture and transfer into your brownie pan.
- Place in the fridge till it’s cooled and set, then cut into squares.
