This is a very quick and easy recipe which the kids will love, and they might even want to cook them too! It only requires a few ingredients, is vegan, gluten and dairy free, and contains no refined sugar.
We buy the buckwheat puffs from Huckleberry in the bulk bins, but you could also use puffed rice or quinoa/amaranth. The almond meal is an optional extra to add protein and fibre.
4 cups puffed buckwheat/rice/quinoa
1/2 c coconut oil
1/4 c cocoa
2 Tbsp maple syrup
1 tsp vanilla essence
2 Tbsp almond meal (optional)
Heat oven to 160 degrees.
Add the coconut oil, cocoa, maple syrup, vanilla essence and almond meal to a saucepan and place on a medium heat to melt the oil. Stir to combine.
Add puffed buckwheat to a large roasting pan. Make a well in the centre and pour in chocolate mixture. Slowly stir the puffs into the mixture until they are thoroughly coated. Spread out so they evenly cover the pan and place in the oven. Bake for 10 minutes, then turn the oven off and leave the puffs inside as the oven cools. Once cool transfer into an airtight jar.
These chocolatey crispy bits are great for breakfast with milk, or sprinkled over yoghurt/ice cream for a bit of crunch. You could even put them dry into lunchboxes.