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Ingredients

  • 70g Mylk + Crispies Chocolate
  • 1 tbsp coconut oil
  • 2 tbsp crunchy peanut butter
  • 1 tsp maca
  • 28g sweet popcorn
  • 15g + 2 tbsp buckwheat groats
  • 1 tbsp cacao nibs

We’ve teamed up with the fabulous Nourishing Amy to bring you a healthier version of our childhood favourite – chocolate rice crispy cakes. Swapping sugary rice crispies for buckwheat and popcorn (sweetened naturally with coconut sugar), and adding our Mylk+Crispies raw chocolate with cacao nibs and crunchy peanut butter, these little cakes have some serious crunch. The added maca powder gives a subtle but delicious butterscotch flavour. The perfect movie night treat!

Method

  1. Break up the chocolate and melt over a bain-marie until smooth. Remove from the heat and stir in the coconut oil and peanut butter until well mixed.
  2. Now add the maca and give the chocolate mix another stir.
  3. Pour in the popcorn and the 15g buckwheat groats and stir until all the pieces are covered in chocolate.
  4. Using a tbsp, transfer the Peanut Butter Popcorn Crispy mix into 9 medium cupcake cases. Sprinkle over the remaining 2 tbsp buckwheat groats and the cacao nibs.
  5. Place in the fridge for a couple of hours until firm.

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