These give you that chocolatey sweet taste without playing havoc with your blood sugar.

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

      Method

      1. Place syrup, nut butter, cocoa or carob powder and oil in a medium saucepan.
      2. Warm over low heat until melted and well combined.
      3. Remove from heat and stir in vanilla. Add optional extras now if using.
      4. 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.
      5. Roll between your hands into marble-size balls or egg shapes.
      6. Place each ball as it is formed on a sheet of baking parchment or petit four case.
      7. Store in an airtight container in a cool place or fridge. Will keep for about 7–10 days in the fridge.

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      Recipe details

      Serves: Makes about 40

      Prep time: 0 hr

      15 mins

      Cook time: 0 hr

      05 mins

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