Sometimes only chocolate will do! These chocolate protein crunchies are reminiscent of the childhood classic, chocolate rice crispies, but with a (slightly!) more grown up and healthier twist. These crunchies have a satisfying crunch with chocolate notes from organic cacao complimented by fragrant nut or seed butter, aromatic coconut oil and caramel tasting maca powder.
The traditional rice crispies have been replaced by a mixture of sugar-free whey protein crispies, puffed brown rice crispies and puffed quinoa, which provide a mixture of complex carbohydrates and protein. (If you are want to keep the recipe vegan, simply omit the protein crispies and replace them with brown rice crispies and/ or puffed quinoa ).
These crunchies have also been supplemented with ground flaxseed, which adds protein, fibre and antioxidants. Cacao adds a good dose of antioxidants and minerals including magnesium and iron, therefore boosting the immune system, heart and brain. Cacao also contains 4 mood-enhancing chemicals, and so along with maca, which has mood balancing and energising properties, these crispies are almost medicinal! Eat up!
Rather than the traditional nest shape, I usually shape mine into dome-like igloos (unless it is Easter!), but you could always stick to making nests if you prefer.
Makes: 20-22 crunchies
Preparation time: 35-40mins
- 60g crispies: I use puffed brown rice (20g), protein crispies (20g), puffed quinoa (20g)
- 2 tbsp. ground flaxseed
- 1 tsp. maca powder
- 1/4 tsp. sea salt
- 85g coconut oil
- 70g cashew or almond butter or seed butter (seed butter if you want to keep this recipe nut-free)
- 50g cacao powder
- 4 tbsp. maple syrup or liquid sweetener of choice
- Optional: decorate with a sprinkle of unsweetened desiccated coconut
- Line a baking sheet or large plate with greaseproof paper.
- In a large bowl, mix together the crispies of choice, ground flaxseed, maca powder and sea salt.
- In a non-stick saucepan and on a low-medium heat, melt and combine the coconut oil, nut or seed butter, cacao powder and maple syrup to form a thick chocolate velvety sauce.
- Pour the sauce over the crispies and using a wooden spoon, mix well to coat evenly.
- Using a 3cm ice cream scoop, scoop up a generous portion of the mixture and compress to form tight mounds, then invert and release the dome and place on the prepared baking sheet/ plate. Repeat until all the mixture is used up. Decorate with a sprinkle of desiccated coconut if desired.
- Alternatively make nests! Compress the crispies into cake cases and top with a cacao-covered goldenberry.
- Chill in the refrigerator for at least 1hr to allow the domes to set before eating.
Non-vegans could use cacao with maca and bee pollen.
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