300x600
INGREDIENTS
- 1 1/2 cups rice puffs
- 1/3 cup desiccated coconut
- 1 tsp vanilla extract
- 2 tbsp peanut butter
- 3 tbsp cocoa powder
- 2 tbsp rice malt syrup
- 2 tbsp coconut oil
INSTRUCTIONS
- Combine all ingredients in a bowl and mix until combined.
- Roll mixture into small balls (approx. 1 tbsp of mixture for each) and place on a baking tray.
- Pop the baking tray in the fridge for an hour to let the balls set.
NOTES
INGREDIENT SUBSTITUTIONS
- Peanut Butter - You can use almond butter if you'd prefer.
- Cocoa Powder - You can use cacao powder if you'd prefer.
- Rice Malt / Brown Rice Syrup - You can use honey or maple syrup if you'd prefer.
COOKING TIPS
- You need drippy peanut butter to act as a binder in the mixture. If your peanut butter isn't drippy, melt it in the microwave or soften in a saucepan over the stove.
- Wet your hands a little before rolling the balls to stop the mixture sticking to your hands.
- You can easily turn this into a slice by placing the mixture in a square cake tin and cutting into squares after it sets.
- You could also pop the mixture into little cupcake cases like the originals.
UPDATES
Recipe first published July 3, 2018. Last updated March 29, 2019 with more tips and photos - no changes to the recipe.
NUTRITION
Nutrition is a rough estimate from a nutrition calculator based on one chocolate crackle.
0 Komentar