Rice crispy cakes take me all the way back to my childhood, pretty much every Easter we would make some form of rice crispy cake! Who can remember doing this as a child?
A tasty super simple you know me, I like to keep ingredient lists small and simple, so I decided to add a little protein twist on the traditional crispy clusters. A great snack and you can use whatever chocolate treats you got on Sunday to make these just how you like them!
This recipe makes eight as I like to make so many recipes at a time so I make small batches but you can easily double the recipe to make more!
25g Good Grain puffs ( rice crispies or gluten-free alternative)
60g Chocolate Callets (Chocolate of Choice)
mini eggs to decorate
Melt the chocolate callets in a microwavable bowl, add the whey powder and puffed rice stir, I recommend adding the puffs slowly to get an even coat. Spoon into cupcake holders and decorate with mini eggs, refrigerate until firm.
Macros (crispy cake only)
4.1c (0.2f, 1.3s)