So even if you are a bit of a baking novice I bet I can guess the first thing you made as a child (probably even one of the only cakes you made as a child). Yes that’s right rice crispy cakes. These chocolate covered delights were the most simple yet completely delicious cakes to make and involved basically no baking what so ever. With Easter weekend this weekend I knew I had to share these equally easy and delicious refined sugar free version.
I actually think these rice crispy cakes are better than the originals as they have the delicious addition of peanut butter (and let’s be honest which food isn’t made better with peanut butter). I’ve also shared with you how to make these simply almond and honey mini eggs. You can customise them however you like with the addition of cacao for a chocolatey flavour or freezes dried raspberries or strawberries for a fruitier flavour.
These delicious mini easter cakes are sweetened with honey and have a fabulous rich chocolate and peanut butter hint. If you’ve never tried sugar free baking before then just like when you were a child this is a great place to start. It’s also a great recipe to get kids involved with baking healthier treats.
Easter Rice Crispy Cake with Mini Eggs
Serves: 7-12* Time: 30 minutes Difficulty: Easy
Rice Crispy Cakes
- ¼ Cup of Creamy Peanut Butter
- ¼ Cup of Honey
- ¼ Cup of Coconut Oil
- 2 Tbsp of Cacao
- 1 Tsp of Vanilla Extract
- Pinch of Salt
- 1-2 Cups of Puffed Brown Rice
- 50g of Ground Almonds
- 5 Tbsp of Honey
- Optional Extras – 1/2 Tsp of Vanilla Extract, ground freeze dried strawberries or raspberries, cacao powder, spirulina, turmeric.
- Start by making the mini eggs, and mix together the ground almonds and honey in a bowl until combined. If your adding extras also mix these in (or split the mixture into 2 or 3 bowls before adding the extras to make a few different flavours or colours.
- Place in the freezer for 10-20 minutes until it’s rollable but not completely solid.
- Remove from the freezer and roll into mini eggs, keep in the freezer until the cakes are ready.
- To make the rice crispy cakes, place the peanut butter, honey and coconut oil in a pan on a low heat until melted.
- Stir in the cacao, vanilla extract and salt and mix until combined. Pour the mixture onto the puffed brown rice and mix until fully covered.
- Place large tablespoons on the mixture evenly into 12 muffin cases (I used Silicon ones) and place in the fridge to set.
- Top with the mini eggs.
*The less brown rice you use the more chocolatey each cake will be but the fewer cakes you will end up with. The ones pictured used 2 cups.