These are one of my go-to products when I’m searching for a gift on-the-go. Yes they are tasty to make for the family but they don’t last long as they’re light and sweet, the hazelnuts are an amazing added ingredient too because they add a bit of density to each bite. They’re gorgeous but it you are whipping these up for the family, you might want to make extra.
Bakes: 22 Bites
Make: In 15 Minutes
Prep: 10 Minutes
- 70g organic dark chocolate
- 70g milk chocolate
- 70g white chocolate
- 50g crushed hazelnuts
- 200g crisped rice cereal
- Break the chocolate up in three separate bowls. Place each bowl over a pot of boiling water for 10-15 minutes until melted.
- Mix the crushed hazelnut and cereals together and split equally three ways between each bowl of melted chocolate and stir well.
- Using a desert and teaspoon place small spoonfuls onto separate baking trays, spaced well apart. Lightly sprinkle some icing sugar over the top and allow to cool for one hour in the fridge before serving.
I’ve got a great recipe to help you boost the mid-week dip with delicious vegan chocolate brownies. These are a quick and easy solution to living vegan on the go, they fit in nicely with planning ahead i.e. planning for the moment that sweet tooth kicks in. With only four ingredients they are a neat way to keep going and really knock a chocolate craving on the head too.
- 150g Almonds
- 400g Medjool Dates (pitted)
- 5 Tablespoons of cocoa powder
- 3 tablespoons of maple syrup
- Place the Almond nuts into a food processor until they become crumbly, add in the dates, cocoa powder and maple syrup before blending the ingredients for a second time.
- When the mixture has reached a sticky consistency, remove it from the processor and place into a loaf tray lined with baking parchment.
- Press down with the back of a spoon so that the mixture smooths out and lies even and place into the freezer for an hour and a half.
- Remove from the freezer and cut into slices, remove each slice gently from the tray and place in a storage container to be placed in the fridge.
As a deliciously rich protein-filled snack these brownies are great for the vegan snackers looking to pack in their protein punch.
If you are looking for something to make in under fifteen minutes then these sweet choccie clusters are a great place to start. I make them for my hubby for work to give a sweet treat which packs a little goodness. With almonds for protein and cherries and raisins for the added sweetness of fruit they are also pretty quick to mix up.
- 75g rolled oats
- 75g dried cherries
- 75g raisins
- 75g whole almonds
- 200g dark chocolate
- Break the chocolate up into pieces into a large mixing bowl, in a saucepan on a hob place enough boiling water so that it just misses the bottom of the bowl when sat on top. Melt the chocolate with the heat stirring frequently.
- Mix in a separate bowl the rest of the ingredients before adding the combination to the melted chocolate.
- Using two teaspoons, drop small teaspoons of the mixture on a baking tray covered with baking powder…this is enough to make approximately twenty pieces.
- Place in the fridge to set for about an hour.
When set take about 4-5 pieces and portion into freezer bags for a handy working day snack to keep you boosted.
Baking for kids? The recipe is still great for tiny lunchboxes but milk chocolate can appeal a little more to smaller tastebuds.