From our family kitchen
Cacao Crispy Nests with Nut Butter – Dairy Free
Published
Preparation Time: 15-20 minutes
Cooking Time: None - 2 hours refrigeration
Serves: Makes 10-12 nests
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian, Vegan
Ingredients
- 40g Lucy Bee Coconut Oil
- 40g cacao powder
- 30g maple syrup
- 100g brown rice puffs
- 100g nut butter
- Topping:
- Chopped dried apricots
- Freeze dried raspberries
- Dried cranberries
Method
- Line a 12 case muffin tray with muffin/cake cases.
- Melt the Lucy Bee Coconut Oil and cacao powder together in a pan.
- Remove from the heat and stir the maple syrup or honey, into the chocolate mixture.
- Allow to cool slightly then stir the brown rice puffs in, along with the nut butter.
- Spoon evenly into the muffin cases and decorate with your favourite toppings.
- Leave to set in the fridge for 2 hours.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story