I'm sure most people made some variation of no-bake chocolate cakes (using either Rice Krispies or Cornflakes) when they were younger. They were at every bake sale, school fair and birthday party when I was a child so there's a lot of nostalgia connected with these bite-sized creations. However, as tasty as they may have been when I was young they're definitely not the most nutritious of desserts; luckily, like a lot of sweet treats, they're easily made nutritious and vegan simply by swapping the regular milk chocolate for homemade raw chocolate and the sugar-laden cereal for a more natural version, such as popped quinoa. If you don't have any popped quinoa then other popped/puffed cereals or grains would work just as well - make sure they only contain one ingredient though (i.e. the cereal/grain itself) in order to retain the nourishing properties of this dessert!
Makes 6 crispy cakes
- 1/2 cup coconut oil
- 1/2 cup raw cacao (or cocoa) powder
- 1/2 cup liquid sweetener of choice
- 1 cup popped/puffed quinoa (puffed rice/buckwheat/oats etc. would work too)
In a large mixing bowl stir together the coconut oil, cacao/cocoa powder and liquid sweetener until it's all incorporated. Add the popped quinoa (or alternative) and mix everything together until the quinoa is completely covered by the chocolate mixture.
Spoon the mixture into cupcake cases (about 1 tbsp in each one) then place them on a tray or plate and leave them in the fridge for an hour or two until they've set. They'll need to be stored in the fridge due to the fact that coconut oil melts very easily!