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!
- 2 Carrots, Peeled and Grated
- 3/4 Cup of Coconut Oil, Melted
- 3/4 Cup Brown Sugar
- 4 Heaped Tbsps. Cocoa Powder
- 31/2 Cups of Bran Flakes
- Melt the coconut oil for about 50 - 60 seconds until fully melted
- Add the cocoa powder and mix well in a large bowl, until everything is combined in a nice thick gooey consistency
- Add the sugar and grated carrot - mix well
- Stir in the Bran Flakes and ensure everything is covered well. Careful not to crush the bran flakes
- Line a tray with baking paper and place a rough tbsp amount of mix to the tray in a circular/round shape. You don't need cupcake cases as the coconut oil will hold everything together.
- Place in the fridge to set for around 30 minutes, although, if you're in a rush, they'll be ready in 10 minutes.
- Enjoy your Bran Flake crispy cakes!
- In a cold environment, the coconut oil will set quite quickly, so work fast! You want to work with melted coconut oil so you can combine everything easier.
- If at any time the coconut oil in the mix starts to harden, just place back in the microwave for a few more seconds, so it turns back into a gooey consistency.
- If you use a liquid sweetener - and I would advise that you do - you will use less, which is better than 3/4 cup of brown sugar! Of course, reduce the amount as desired.
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)
Plus, the recipe has been updated on my weekly Meal Planner too, which is only available to my Fiver Foodie subscribers. My Meal Planner Excel spreadsheet automatically calculates the exact amount of ingredients you need for your weekly shop, depending on the recipes you choose. So, please make sure you do subscribe, and the free Meal Planner will be sent over to you in Week 3. You’ll also get a Seasonal Calendar (Week 4) and lots of tips and tricks on how to become more confident in the kitchen too (Week 2 and ongoing). I will, of course, send you tons freebies as well!
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Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticism – or if you just want to say hello – hit me up with an email to firstname.lastname@example.org. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x