Puffed rice coated in dark chocolate, golden syrup with dried mixed cranberries, raisins, sultanas and cherries; Chocolate Puffed Rice Cakes.
Revel in scrummy lushness. And, take a wee bite.
This dish will obliterate any belief that vegan food can’t be easy to rustle up. Get ready to indulge in a sweet treat that’s both easy to make and utterly delicious. My Chocolate Puffed Rice Cakes are a vegan and gluten-free delight that’s perfect for kids and adults alike.
When to Make This Recipe:
Make this:
- When you’re looking for a fun and easy dessert recipe to make with the kids that’ll have them excited to get baking
- When you need a quick and dirty dessert that’ll satisfy your sweet tooth and leave you feeling delighted
- When you’re hosting a kids’ birthday party and want a crowd-pleasing treat that’s easy to make and fun to eat
Inspiration Behind the Recipe:
I was inspired to recreate this childhood classic by my fond memories of enjoying these treats at school fetes. I’ve added a twist to the recipe by incorporating dried mixed berries for a pop of colour and a hint of zing.
For a gluten-free option, use puffed rice instead of rice krispies. If puffed rice is unavailable, you can substitute it with rice krispies, but keep in mind that rice krispies contain barley malt.
Recipe highlights:
- Vegan and gluten-free, a fun and easy dessert recipe
- Features a crunchy puffed rice coating, coated in dark chocolate and sweet golden syrup
- Includes dried mixed berries like cranberries, raisins, sultanas, and cherries for added flavour and colour
- Ideal for a quick and easy dessert, a fun treat for kids, or a sweet indulgence for adults
What equipment to use:
For this recipe, I suggest:
Muffin cake tins
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 100g dark chocolate
- 15g coconut oil
- 3 tbs golden syrup
- 100g puffed rice
- 75g dried mixed berries and cherries (combination of raisins, sultanas, cherries, cranberries and blueberries)
Instructions
- Line a muffin tin with cake cases.
- Create a Bain Marie by suspending a large heatproof bowl over a pan of simmering water on a low flame. (Do not allow the base of the bowl to touch the base of the pan). It should be a low flame. Melt the coconut oil in golden syrup. Add the chocolate and use a spatula to stir until melted.
- Toss in the puffed rice. Coat with the chocolate. Use a spatula to ensure well covered.
- Toss in the mixed berries. Remove from heat. Mix well.
- With a spatula, work quickly to spoon the mixture into the cake cases. Leave to set in the fridge for at least a couple of hours.
- Serve.
- Store in sealed plastic container to retain freshness.