Crispy Easter Cakes
You're never too old for these. Everyone loves a crispy chocolate cake, whatever their age. This recipe is perfect to get everyone in the kitchen. I swapped out cornflakes/rice krispies for a gluten-free healthy option of buckwheat puffs which taste amazing. You can add in some different seeds and nuts too - almonds, pumpkin seeds and sunflower seeds would work perfectly! Also, swapping the dark chocolate for cacao powder and coconut oil could work well too. Throw in anything you have as long as you keep the amounts roughly about the same.
100g buckwheat puffs
2 tbsp maple syrup
100g dark chocolate
1. Place the buckwheat puffs in a bowl.
2. Melt the chocolate in a separate heatproof bowl over a saucepan of heated water on a low heat. Stir regularly until it is all melted. Allow to cool before pouring over the buckwheat puffs.
3. Stir the mix together and add in the maple syrup. Spoon the mixture into cupcake cases arranged on a baking sheet.
4. Place in the fridge to set.