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Wholegrain Easter Crispies

1–2 minutes

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Wholegrain Easter Crispies

Crunchy wholegrain cereal bound with creamy tahini, coconut oil, and a hint of maple sweetness, enriched with cocoa and a touch of molasses for a naturally indulgent Easter treat.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 X 25g
Calories: 101
Ingredients Method

Ingredients
  

  • 3 tbsp light tahini or peanut butter
  • 4 tbsp coconut oil or organic butter
  • 3 tbsp maple syrup/brown rice syrup
  • 1 tbsp blackstrap molasses optional
  • 2 tbsp dark or raw cocoa powder
  • 2 cups of cereal: I use Kallo brown rice puffs or Nature’s Path Mesa Sunrise flakes
  • A pinch of salt

Method
 

  1. Place the wet ingredients in a saucepan over a gentle heat and melt.
  2. Remove the mixture from the heat, add the cocoa powder and stir well. If your kids like a milder taste, then just use one tablespoon of cocoa powder. For a bit of extra sweetness and indulgence, you could also throw in a few squares of dark chocolate and melt this in too. Add the pinch of salt.
  3. Stir in the cereal and mix gently until all the cereal is coated with the chocolate mixture. You can add more cereal if needed – but I like to leave it quite gooey!
  4. Put 1-2 generous tablespoons into muffin cases and place in the refrigerator for at least an hour to set. I use my silicone muffin trays which don’t need any cases. Leave a well in the middle if you want to add any decoration such as Easter chicks or flowers.
  5. Once set these can be stored in a Tupperware container for about five days. I like to keep them in the fridge, so they stay extra crunchy.