A simple and healthier alternative to a classic Easter treat! You can switch the cereal out for any of your choice, making this recipe gluten and vegan friendly.
Raw Chocolate Easter Cakes
Approx. 10 - 12 cakes
200g Cereal flakes of your choice
100ml Coconut Oil
5 tbsps. Cocoa Powder
3 tbsps. Maple Syrup
2 tbsps. Chia Seeds (optional but extra nutrition & crunch!)
1/2 tsp. Vanilla Extract
Handful of dried fruit (optional)
Topping of your choice, mini eggs, candy etc
Place a heat proof bowl over a saucepan containing 2-3 inches of water that has been brought to the boil. Once simmering place coconut oil in heat proof bowl and slowly melt.
Once melted, remove from heat and whisk in cocoa powder, maple syrup, vanilla extract and chia seeds, if using.
After this has been combined, mix in the cereal flakes of your choice. Add any of the optional ingredients, if using, and stir a final time to combine.
Next, spoon the mixture into a case-lined muffin / cupcake tin, Gently press down on the mixture with the back of a tablespoon or spatula.
Add the toppings of your choice and place in the fridge or freezer for 30 minutes to set and stiffen.