Happy hump day! Here is a sweet treat to brighten up a rainy Wednesday.
Angela posted this recipe last Monday when I was stuck at home with a sick Little A. I instantly knew making these would be the perfect activity for us and a great lunchbox treat for the girls.
Of course, I mixed things up a bit. I omitted the drizzle and - as per Little A's request - added in some dried cranberries. I also doubled the recipe because I knew they would disappear fast!
Adapted from this recipe.
Cranberry Chocolate Crispy Squares (Gluten-Free & Vegan)
1 cup coconut oil
1 cup cocoa powder
150 mls agave syrup or other liquid sweetener
Pinch of salt
1 cup dried cranberries
2-1/4 cups brown rice crispy cereal
Melt oil over medium heat. Whisk in cocoa, sweetener, and salt until smooth. Stir in cereal and cranberries. Press into parchment paper-lined 9x12 baking pan. Freeze for about 20 minutes, until firm. Remove from pan and cut into squares. Makes 24 squares. Keep refrigerated.
These are such a fun treat! I'd love them as an after work snack!
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