Healthy Rice Crispy Cakes
By Jeroen Creemers, 22-09-2016
The Smarter Difference™
45% fewer carbs than regular rice crispy cakes
The old school holiday favourite! We have made some healthy changes to the usual recipe, substituting coconut butter for butter and Sukrin Gold for golden syrup. You can use sugar free chocolate if you like and add schredded coconut, raisins or seeds to add healthy texture and crunch!- Prep Time: 10min
- Cook time:
- Total Cook time: 10min
- Skill level: Easy
Free From: Gl, E, Su, Wh, Ye, So
Tags: Coeliac, Diabetic,
Lifestyle: Vegetarian, Vegan, Low Carb,
Nutrition facts
- 1g fibre per serving
- 1g protein per serving
Recipe Difference:
Beneficial Nutrition: Low-Carb and Sugar and Gluten Free with the main benefit SUGAR FREE
Allergens: none
Ingredients
- 200g Dark Chocolate
- 50g Coconut Butter
- 60g Sukrin Gold
- 100g Puffed Rice
Instructions
- Melt the chocolate, the coconut butter and Sukrin Gold over a low heat. Cool.
- Add the puffed rice and gently mix everything together.
- Form small balls with a spoon and place them on greaseproof paper, or into fairy cake cases.
- Keep the rice crispy cakes in the refrigerator until serving.