Quinoa and Rice Chocolate Crispies

The party classic from when I was tiny, but with some amazing ingredients instead of the junk and gunk. But with a lot of taste.

They really do take minutes to make. Everyone gets a stir and a lick. And then you stick them in the fridge til cold and a happy weekend begins.

Puffed quinoa makes a great addition here. Sometimes we use half puffed rice half quinoa but we were in a hurry for a chocolatey treat. Cacao is antioxidant rich and quinoa is great. So good and so good to watch them being eaten.

• 1 Cup Puffed Quinoa
• 1 Cup Puffed Brown Rice (or rice kripsies - they will stay crunchy for a few days)
• ½ Cup Coconut oil
• ¼ cup Cacao Powder
• 2 Tbsp Almond Butter
• 5 Tbsp Brown Rice Syrup

Melt Coconut oil in small pan with syrup, nut butter and cacao, until just melted. Pour into bowl over quinoa and rice. Stir together until well mixed, sprinkling a few extra pops into the chocolatey pan will coat them and clean the pan. You won’t want to waste this elixir. Scoop tablespoonfuls into mini muffin cases and place on a tray in freezer for 10 minutes or fridge for 1 or 2 hours. Best made on the day as they are much crunchier and more unctuous when fresh from the fridge. Keeps for a day or two in an airtight container, but they won't be crunchy (not gonna happen).