Cacao Oat Crispies

This is my newest recipe that I absolutely love, they actually remind me of when I was a child making chocolate covered corn flakes as a sweet treat! They are refined sugar free and gluten free and include superfoods coconut oil and raw cacao. I have actually had one for breakfast before- why not?! But equally as perfect for a sweat treat or to make a batch for a special person, party or occasion.









 Makes 4-6

Ingredients:

5 tbsp organic coconut oil

3 tbsp raw cacao powder

3 tsp maple syrup/agave nectar

2-3 cups of Puffed Oats (Preference to ratio of chocolate to oats)

Optional: 1 tbsp of XyloBrit (To make it sweeter)

Optional: Sprinkle of cacao nibs and a squirt of Choc Shot

Instructions:

First part: Making the chocolate-

1) You will need to melt your coconut oil (it solidifies at room temperature). To do this all you need to do is add the 5 tbsp to a small mixing bowl and then place in a bigger bowl or sink of warm-hot (not boiling) water. Make sure none of the water gets into the coconut oil bowl.

2) Leave the oil to slowly melt until completely clear and watery (this will take about 5 minutes).

3) Add all of the remaining ingredients to the bowl and mix well all together until smooth.

4) Put the chocolate in the fridge for 3 minutes (no longer than 5 or will solidify)

Second part: Making the crispies-

5) Then add your preferred amount of puffed oats (if you want them really chocolatey add less oats, and if you want more crisps add more oats) and mix gently.

6) On a cupcake baking tray put a cupcake case in each and then divide the mixture evenly into the cases.

7) Refrigerate for 10-15 minutes until the chocolate solidifies and they are ready to eat!

*I like to squirt a small amount of Choc Shot on top of each individual crispy!