These Rice Crispy Cups are absolutely perfect for making over the Easter holidays! They are gluten free, vegan and refined sugar free, containing only 4 ingredients and the best part is they are super simple to make. If you have kids they will absolutely love making these.

I topped my Rice Crispy Cups with my NEW Homemade Mini Easter Eggs

You will need cup cake liners for this recipe

Portions: 8-10 cups

Prep: 5-10 mins

Freezing: 20 mins

GF,DF,VG,V,RSF

Ingredients:

• 5 heaped tbsp coconut oil, melted
• 5 tbsp maple syrup
• 40g cacao powder (roughly 7 tbsp)
• Pinch salt
• 70g puffed rice (In most good supermarkets or health food stores)

Method:

1. Add the melted coconut oil and maple syrup to a Bain Marie and mix together
2. Slowly add the cacao powder whisking until you have a smooth mix
3. Add a pinch of salt and mix in
4. Take off the heat and add the puffed rice and stir until combined
5. Spoon out the mix evenly into cup cake liners
6. Place in the freezer for 20 minutes or until firm

TIP: I suggest eating these on the same day otherwise they lose their crunch the longer you store them.

TIP: I used the Vanilla Cashew Cream recipe to drizzle over (cooled in the fridge to thicken up and then used a pipping bag) but this is completely optional and adds more work!

Creating this these Easter Rice Crispy Cups? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW