Chocolate Rice Crispy Cakes
  • 100g dark chocolate (70-82%, no higher as too bitter)
  • 100g brown rice puffs
  • 15g goji berries
  • 50g dried mango, cut up into very small pieces
  • 50g raisins
  • 70g cashew nuts, roasted
  • 1-2 tbsp honey (optional, depending on the bitterness of your chocolate)
  1. First, lightly roast your cashews in the oven. (I usually do much larger quantities so I always have some to hand; they have much more flavour when roasted). You just put them onto a baking tray and into the oven at 200C and roast for 10-15 minutes or until they begin to take on a lovely golden colour.
  2. Take out of the oven and allow to cool. Note, they will continue to cook while on the hot baking tray so it is best to place them in a ceramic or glass bowl (not plastic or it could melt). If giving to small kids then crush slightly first.
  3. Simply melt your dark chocolate either in a small pan over a gentle heat or in short intervals in the microwave.
  4. Add your honey and mix well.
  5. Add the puffed rice, raisins, cashews and mango and mix.
  6. Either line a loaf tin and pour in or take cupcake cases and spoon some of the mix inside.
  7. Allow to solidify either at room temperature or in the fridge if in a hurry.
They will keep brilliantly in an airtight container for at least a week - if they last that long!
Recipe by Cooking Them Healthy at