Chocolate rice crispy cakes
This is a lovely snack that children think of as a real treat, however it is actually pretty healthy. It is also a great recipe to get children involved in the kitchen as there is lots of stirring but not much cooking (and it's also pretty good for bowl licking!)
The hidden goji berries, raisins and dried mango add satisfying chewiness and natural sweetness as well as being a great source of fibre to support healthy digestion. The roasted cashews add a lovely crunch and protein hit. Dark chocolate is rich in antioxidants, helping to mop up damaging free radicals and reducing inflammation, as well as providing an energy boosting hit of magnesium. You could easily adapt this and add different dried fruits, toasted nuts or seeds.
100g dark chocolate (70-82%, no higher as too bitter)
100g brown rice puffs
15g goji berries
50g dried mango, cut up into very small pieces
70g cashew nuts, roasted
1-2 tbsp honey (optional, depending on the bitterness of your chocolate)
First, lightly roast your cashews in the oven. (I usually do much larger quantities so I always have some to hand; they have much more flavour when roasted). You just put them onto a baking tray and into the oven at 200C and roast for 10-15 minutes or until they begin to take on a lovely golden colour.
Take out of the oven and allow to cool. Note, they will continue to cook while on the hot baking tray so it is best to place them in a ceramic or glass bowl (not plastic or it could melt). If giving to small kids then crush slightly first.
Simply melt your dark chocolate either in a small pan over a gentle heat or in short intervals in the microwave.
Add your honey and mix well.
Add the puffed rice, raisins, cashews and mango and mix.
Either line a loaf tin and pour in or take cupcake cases and spoon some of the mix inside.
Allow to solidify either at room temperature or in the fridge if in a hurry.