Coconut rough crackle cups
This is a super fun, bake-free ‘cup-cake’ that’s also free of a bunch of stuff you’d expect to see in a cuppy dessert: refined sugar free, gluten free, dairy free, egg free AND nut free! You’ll find rice puffs in the health food section at the shops, or if you’ve already got them in the pantry, rice bubbles or a similar cereal will do the trick. I know it looks like a lot of maple syrup, but remember that it’s going into 12 servings, and is the only binder in here. If you’d prefer to pull back, half a cup should do it too. If you’ve already got cocoa powder to use up in the pantry, feel free to use that instead of heading out for cacao. If cooking this with kids, they can do everything themselves, besides a bit of supervision during the melting phase. These will keep for ages in the fridge, leave them in their baking paper squares and tie with string to give as little parting gifts at parties, and they can be frozen to extend their life beyond the school holidays, too!PRINT
- 1 cup coconut oil
- 1 cup cacao powder
- ¾ cup maple syrup
- 1 cup shredded coconut
- 2 cups puffed rice
- 1 pinch salt flakes
- In a medium saucepan, toast the shredded coconut until golden and toasted. Scoop the coconut oil, cacao and maple syrup into the saucepan and stir gently until it all melts together to become a glossy kind of coconut rough. Pop the puffed rice and salt flakes into a heat-proof bowl and pour over the coconut rough mixture, and fold together using a flexible spatula.
- Use the spatula (or two tablespoons) to scoop the mixture evenly into a muffin tray lined with squares of baking paper.
- Pop into the freezer overnight or until it solidifies.
- Store in the fridge.