When I was younger Rice Crispy treats were all the rage among us toddlers! Their selling point is just how easy they are to make, as they require absolutely no cooking. When a friend of mine brought her little girl Emelie over to my house recently, I knew there couldn’t be a better time to experiment with this creation! After only minutes in the kitchen, we were sitting down eating them, and boy did she love them.
This health-ified version is made with raw cacao powder, cashew butter, coconut oil, a low GI sweetener of you choice and of course Quinoa Pops. The quinoa pops are absolutely delicious, and make this treat even more nutritious, however if you can’t find quinoa pops, rice puffs will be fine too!
The Ingredients
2 cups Quinoa Pops
1/2 cup cashew butter
1/3 cup coconut oil
2-4 tablespoons Cacao Powder (Adjust to How strong you like it)
4 Tablespoons Agave/Coconut Nectar/Pure Maple/Raw Honey
Method
Put the quinoa in a mixing bowl. Melt the coconut oil in a saucepan, take off the heat and add in all other ingredients. Mix well, so it’s all combined and smooth before pouring into the bowl with the quinoa pops. Once you pour it in, mix through so everything is coated.
With a tablespoon, spoon out a few tablespoons and put in small muffin/cupcake cases. Put in the freezer. The longer you leave it the better it tastes, so 1 hour is ideal, but you can eat them after around 20 mins if your impatient!
