The boys are always asking me to make cakes and during one particularly cold afternoon, when the school was closed due to the snow, I was asked to make “rice crispy cakes”. Great idea! I’ll make vegan style rice crispy cakes and enjoy some nice afternoon dessert with a large cup of coffee on PJ day! However, I didn’t have any Rice Krispies and I didn’t have any chocolate to melt. So, I decided to improvise (as usual), by rifling through what I had in the cupboard and hoping for the best. I found some Weetabix (that could work) and Bran Flakes (bingo!) Bran flakes are much better than processed rice crispies anyway, right?
Sadly, I had run out of Maple Syrup and it was too cold to go out with the boys to buy some more, but I did have some brown sugar to sweeten the cocoa powder I had. Plus, I’ll make the whole thing stick together with coconut oil, which would be the fat in the recipe. But, how do I make this whole thing healthier? Well, there are carrots in the fridge… and they are sweet… Let’s see what happens…
So, yes, weirdly, the ingredients are as follows:
Working out what the ingredients were going to be was the hard part. Now, we just fuse the whole thing together, starting by melting the coconut oil, so I could at least work with it to combine the ingredients. I peeled and grated the carrot so that it mixed well with the bran flakes and the cocoa powder and, I swear, you couldn’t even see it in the finished product!
You couldn’t even taste it! The boys were shocked to their core that there was any kind of veg in a well-known kids’ favourite and the bran flakes were a brilliant alternative to Rice Krispies. In fact, they worked so well that I’ll only use bran flakes from now on. I didn’t like the amount of brown sugar I used, but this dessert makes 12, so you’re not going to eat all of them in one sitting. Also, if you add a liquid sweetener, like my favourite, Maple Syrup, you won’t need a 3/4 cup of brown sugar to sweeten this crispy cake.
So, let’s get on with the recipe. Enjoy! This one is indulgent and very tasty!
5-ingredient vegan chocolate carrot branflake crispy cakes
With no Rice Krispies in the house, I made these delicious 5-ingredient vegan chocolate carrot branflake crispy cakes. And the boys loved them!
2 carrots, peeled and grated
3/4 cup coconut oil, melted
3/4 cup brown sugar
4 heaped tbsps cacao powder
3 ½ cups of bran flakes
- Melt the coconut oil for about 50 – 60 seconds until fully melted
- Add cocoa powder to the melted coconut oil and mix well in a large bowl to create a thick gooey consistency
- Add the sugar to the mix and combine well
- Add the grated carrot to the mix and combine well
- Add the mix to the bran flakes and make sure everything is covered really well before it sets. Careful to not crush the bran flakes
- Line a tray with baking paper and add a tbsp spoonful on the baking tray, creating a rounded shape. You don’t need cupcake cases because the coconut oil sets quickly and holds the mixture together
- Put in the fridge to set for around 30 minutes, but they’ll be ready in 10. Then they’ll come out like rice crispie cakes!
- In a cold environment, the coconut oil will set quite quickly so work quickly! You want to work with melted oil, so you can mix the ingredients in well.
- If at any time your mix hardens because of the coconut oil, just place it in the microwave for a few seconds, so it turns back to a gooey consistency
If you’d like to create this recipe – and I do really think that you should – please do tag me at @fiveforafiver via Facebook/Twitter (@Fiveforafiver1 via Instagram), using the hashtags #fiverfoodies and/or #fiveforafiver, so I can see your awesome creations too!
When you’re ready, here is a list of the cheapest ingredients I could find from Tesco for £4.22 total (prices may vary from 10 March 2018):
(P.S – You can save more money by combining the cocoa powder and brown sugar and just buying regular melting chocolate, which I didn’t have to hand at the time)
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