Chocolate Rice Krispie Cakes
A super simple recipe for treat sized chocolate krispie cakes, perfect for Easter!
Servings 12
Calories 122kcal
Ingredients
- 125 g vegan dark chocolate
- 50 g butter
- 3 tbsp golden syrup
- 125 g Puffed Rice Cereal*
- paper cake cases
Instructions
- Put everything except the cereal into a heat proof bowl over a pan of hot water until melted
- Stir in the cereal
- Share between paper cake cases and leave to cool
- Top with mini eggs* and surround with a chick chorus
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
*When I first wrote this recipe in 2016 we were all vegetarian and two of us were about to go vegan. Four of us have now switched to veganism so to ensure our crispy cakes are still on the menu I adapt this recipe just a teeny bit.
- Kellogg's Rice Krispies aren't vegan as they contain Vitamin D3 derived from sheep. I use puffed rice cereal from my local wholefood shop instead. Some of the supermarket own brands are also suitable for vegans, do check ingredient labels.
- The arrival of vegan chocolate mini eggs on the high street made me grin. These little pastel beauties were long a tradition of our Easter celebrations and I'm glad they're back on the menu!
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 93mg | Fiber: 1g | Sugar: 8g | Vitamin A: 700IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 4mg