Coconut and cacao crispie squares
Makes: 16 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Coconut and cacao crispie squares
Makes: 16 squares
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
238Kcal
Fat
17gr
Saturates
12gr
Carbs
17gr
Sugars
10gr
Fibre
2gr
Protein
4gr
Salt
0.01gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 50g natural cacao powder
- 50g coconut oil, melted, plus extra for greasing
- 3 tbsp Pip & Nut coconut almond butter (alternatively, you can use Meridian coconut and peanut butter)
- 1 tbsp ground turmeric
- 2 tbsp maple syrup (or you can use date syrup)
- 3 balls of stem ginger, very finely chopped, plus 3 tbsp syrup from the jar
- 100g Rude Health puffed brown rice
- 50g goji berries or dried cherries, chopped
- 40g pistachio kernels, roughly chopped
For the top layer
- 150g coconut oil
- 80g natural cacao powder
- 6 tbsp maple syrup
Step by step
Get ahead
The squares keep for about 3 days in an airtight container in the fridge.
- In a large bowl, mix together the cacao powder and coconut oil until the mixture is smooth and glossy. Stir in the nut butter, turmeric, maple syrup, diced stem ginger and syrup until completely combined.
- Add the puffed brown rice and three quarters each of the goji berries and pistachios. Carefully stir together until the mixture is evenly covered in chocolate.
- Tip the crispie mixture into a lightly greased 20cm square nonstick baking tin, and flatten the mixture with the back of a large spoon. Put in the fridge to chill for 1 hour, or until set (or put in the freezer for 20 minutes).
- Meanwhile, for the top layer, heat the coconut oil in a small pan until just melted. Stir in the cacao powder and cook, stirring constantly, for 1 minute. Stir in the maple syrup and leave to cool and thicken slightly. Spread over the set crispie mixture in the tin and sprinkle with the rest of the goji berries and pistachios. Return to the fridge until set. Loosen the crispie cake at the edges then cut into 16 squares.
Chef quote
These take inspiration from a childhood favourite – but taste more sophisticated! A mix of coconut oil and cacao powder replaces traditional chocolate
