Who says you have to be a kid to love a rice crispy cake? I love mine cold from the fridge. The combination of cold, creamy chocolate and crisp to the bite puffed rice - glorious. My love of raw chocolate has spurred me on to make this simple recipe. 100% Vegan chocolate crispy cakes that everyone can eat and will love. I also used gluten free puffed rice so that your coeliac friends can partake. Although puffed rice is generally gluten free some manufacturers add  malt flavouring which contains gluten.

We couldn't resist topping off our cakes with unicorns and rainbows as we love those too. Cake set comes from Baking time cub  

Ingredients:

100g raw cacao butter.

60g raw cacao powder.

2 tbsp. of maple syrup.

250g of brown gluten free puffed rice cereal (We love natures path) 

Give me that crispy cake:

1.  Melt your cacao butter in a dish over a pan of boiling water.
2. Once melted whisk in your cacao powder and maple syrup.
3. When combined mix in your rice crispy cereal.
4. Spoon into cake cases and transfer to the fridge to set.

You may need to scrape your chocolate into a bigger bowl to mix in the cereal. If you are using cocktail stick decorations push them in before the chocolate crispy's set.