Adding fresh berries to your crispy cakes makes them that bit more luscious! Here is our slightly healthier but no less delicious version.
Makes 9 Prep time 10 minutes plus setting
V, make these vegan and use golden syrup in place of the honey, vegan dark chocolate and vegan rice Krispies.
40g coconut oil
50g white chocolate
150g raspberries, leave 9 whole and roughly chopped the rest
50g rice krispies
- Line a bun or muffin tin with 9 paper cases or reusable silicon ones. Place the coconut oil, honey and chocolate in a pan and melt gently, stirring to stop the chocolate catching.
- Remove from the heat and stir in the raspberries and rice krispies. Mix well until everything is evenly coated. Spoon the mixture into the paper cases, top each with a whole raspberry and leave to set in the fridge for around 30 minutes.
As these contain fresh fruit, they will go soft quite quickly. Store in the fridge and eat within 24 hours.
Try these with chopped strawberries, blueberries or blackberries.
If you can’t get honey use golden syrup and you can use butter or vegetable spread instead of coconut oil, although there is a subtle flavour that comes with the coconut oil