Healthy Choccie Rice Crispy Treats


Hey my lil chickpeas! Welcome to the countdown to Easter with Happily Holli recipes for you all to try and feast your eyes on! All thanks to the guys from The Groovy Food Company who have kindly provided me with plenty of their products to use such as coconut oil, agave, coconut flour etc. ABSOLUTE FAVES! 

Anywaysssss, kicking it off with a childhood favourite. I just had to.

As a kid as soon as Easter came around Rice Crispy cakes were 100% the first thing on my list to make. They were fun to make, melted chocolate licking bowls and topped with mini eggs of course!!! I mean they are the ultimate classic treat (that everyone loves) and great to make with kids! But they can be actually made pretty healthy.

So, I had to whip up a cheeky recipe with some lil cashew mini eggs! This version of rice crispy cakes are packed with wholefood ingredients, gluten free, dairy free and refined sugar free, yet 100% delicious and sweet! They're 100% good for you but taste far form healthy... being completely rich, sweet, chocolatey and indulgent. 

Either way they make the perfect sweet treat or dessert around Easter time (or any time you can find an excuse to, right!?)

Here I've used the simplest and easiest ingredients. Brown rice puffs rather than the traditional Rice Krispies, these are basically the known 'healthier' version of Rice Krispies and can be usually be found in the free from isle in most supermarkets. Then the chocolatey goodness that brings these crispy treats together is just cacao/coco powder mixed together with coconut oil and agave syrup (The Groovy Food Company's is my favouriteeee!) to create a rich, sweet, irresistible chocolate. Mhhm. 

These little eggs are also so damn simple making the recipe even better. I simply blended together cashews, agave and a lil more coconut oil which comes together perfectly! For the natural vibrant colours you can use various ingredients such as berry powders, spirulina, turmeric, cacao or leave them plain! It's up to you! You could even throw in some chocolate chips if you're feeling frisky!

I urge you make these this Easter, they're a treat everyone are gonna love!

For the Rice Crispy Cakes

 - 1 and 1/2 cups (60g) brown rice puffs
- 80g cacao/coco powder
- 5 tbsp solid coconut oil
- 5 tbsp agave/maple syrup

Cashew Mini Eggs

- 90g cashews
- 1/2 tbsp coconut oil
- 1 tbsp agave/maple syrup
- Optional colouring:
Green: 1/4 tsp Spirulina
Purple: 1/4 tsp Acai
Yellow: 1/4 tsp Turmeric
Plain: 1/4 tsp Peanut Butter

For the cakes:

Place the coconut oil, cacao powder, agave syrup in a small saucepan and gently heat for a few minutes until it had mixed and melted together. In a large mixing bowl place your brown rice puffs. Pour your melted chocolate mix over the brown rice puffs and stir it all together, until all the puffs are covered in the chocolate.

Scoop spoonfuls of the mixture into cake cases and then place them in the fridge to set.

For the eggs:

In a food processor/highly powdered blender place your cashews, coconut oil and agave. Blend together until a dough forms, just be careful not to over blend to it turns into a butter.

To colour them, separate your dough into equal parts and colour with the ingredients/super foods of choice or leave them plain. Roll into balls/egg shapes and place in the freezer for around half an hour to set.

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