Cereal Addict | Healthy Cocopops!

02:58


Happy bank holiday!!! Oh I have a treat for you today lil chickpeas. Due to me being slightly restricted on what I can do outside the house, I've taken time to my favourite place, the kitchen! And ooooo, I've got creating for ya.  I have a recipe today that is everyone's secret guilty pleasure.

Kiddies, grown up's and certainly Holli's. Healthy CocoPops! Oh damn. 

I've been wanting to try out and make these for some time now! I used to loooveee CocoPops, I mean what is better than a crunchy/crackly cereal? Oh, the fact your milk turns into delicious chocolate milk. Yup.



This CocoPop's version wont leave you feeling in a sugar slump a few hours later but energised and raring to go for the day ahead! Nope this recipe isn't packed with your usual sugar and sneaky additives, it's also gluten free and vegan! Wahooo.


These babies are actually just as easy as trekking to the shop to buy your usual CocoPops..
 I used gluten free Brown Rice Puffs (which you can find in most super markets), cacao powder for the chocolatey goodness (which is an unprocessed coco powder), agave syrup to sweeten the lil beauties, and coconut oil which helps create the chocolate coating mix. All mixed together and baked to crispy perfection. Easy peasy.


And yes, you'll be thanking me, that my CocoPops also make your milk turn chocolatey. Which is EXACTLY what you want! (I mean go all out with adding chocolate milk but hey I said nothing...)



3 cups brown rice puffs (roughly 120g)
3 tbsp coconut oil
3 tbsp agave/maple syrup
3 tbsp cacao

Pre-heat your oven to 180c and line two baking trays with baking paper.

Place your coconut oil and agave into a small saucepan and gently heat until melted together. Once melted remove from the heat and stir in your cacao powder. Mix together until fully combined and a chocolatey mixture has formed.

In a large bowl place your brown rice puffs and pour over the chocolatey mixture. Mix together until the rice puffs are fully coated.

Spread the CocoPops evenly over the two trays and place in the oven for 15 - 20 minutes or until dried and crispy. Make sure to give them a stir every so often so they don't burn.

Once done, remove from the oven and leave to cool before serving in your favourite bowl with a big glug of milk! Or place in a jar/air tight container to keep fresh.





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