Homemade breakfast recipe for Cacao Pops. Best of all, its gluten and refined-sugar free

3 Tbsp coconut oil
3 Tbsp raw cacao powder
3 Tbsp raw honey or maple syrup
4 cups organic puffed brown rice

How To
Pre-heat your oven to 160C

To a small pot add your coconut oil, cacao powder and honey and heat very gently, just until the coconut oil has melted. Remove from the heat and stir well.

Add the puffed brown rice to a large mixing bowl, pour over the cacao mixture and stir gently until all the rice is well coated.

Transfer the chocolatey rice to two wide shallow baking trays and bake for 9 minutes.

Remove from the oven, immediately stir gently with a wooden spoon so that the rice doesn’t stick together, and leave to cool before transferring to a large glass jar for storage.

Keeps for up to 1 month, and delicious served with a sliced banana and nice cold milk for breakfast!

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.

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