These give you that chocolatey sweet taste without playing havoc with your blood sugar.
Serves: Makes about 40
Time to prepare: 15 mins
Time to cook: 05 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan, Wheat-free
Ingredients
4 tbsp agave syrup or brown rice syrup
4 tbsp natural almond or peanut butter
1½ tbsp unsweetened cocoa or carob powder
1 tbsp organic rapeseed or safflower oil
½ tsp vanilla extract
2 rice cakes, finely crushed OR 30g/1oz puffed or crisped brown rice cereal
Optional extras:
1 tbsp dried fruit, chopped fine
1 tbsp brandy or whisky
Instructions
Place syrup, nut butter, cocoa or carob powder and oil in a medium saucepan.
Warm over low heat until melted and well combined.
Remove from heat and stir in vanilla. Add optional extras now if using.
Using a sturdy wooden spoon, stir in crushed rice cakes or rice cereal until thoroughly incorporated. Let the mixture cool until it can be handled easily.
Roll between your hands into marble-size balls or egg shapes.
Place each ball as it is formed on a sheet of baking parchment or petit four case.
Store in an airtight container in a cool place or fridge. Will keep for about 7–10 days in the fridge.