Let me introduce you to a good friend of mine. I think you will get along really well. They are super gorgeous, and back it up with a depth of character and versatility to boot. They are happy to represent a nourishing snack coupled with some yoghurt perhaps, or just as content as a sprinkle atop your favourite porridge or smoothie. Always the life of the party, they will bring protein and healthy fats to keep you balanced and nourished, calcium and magnesium to soothe and support your nervous system and muscles, and most importantly, deliciousness to delight your heart. Please meet Crunchy Clustery Cocoa Pops!
I’m just going to let you two get acquainted now.
Enjoy! Meg. xx
Crunchy Clustery ‘Cocoa Pops’
This recipe is super versatile. Feel free to swap up the nut butter and the nuts as you like, and if you want to minimise the caffeine, swap half of the cacao powder for carob powder.
½ cup almond butter, or your favourite nut butter, or half tahini half nut butter
¼ cup rice malt syrup
1-2 tbsp maple syrup
¼ tsp sea salt
½ tsp vanilla
1 cup buckwheat
½ cup almonds, roughly chopped, or any nuts you like
1 ½ cups brown rice puffs (or millet or quinoa puffs)
1 cup desiccated coconut
½ cup raw cacao powder
Preheat oven to 150°C.
Combine the almond butter, rice malt, maple syrup, sea salt and vanilla in a large bowl.
Add the remaining ingredients and mix well to combine – I find this easiest using my hands, to make sure everything is coated.
Line a baking tray with baking paper and spread out the mix on top.
Transfer to the oven and bake for 15-20 minutes, until the nuts and coconut are just starting to brown.
Remove from the oven and allow to cool completely – it will crisp up as it cools.
Keep in an airtight jar. I’m not sure how long as it has never lasted very long at our place. x