Chocolate Cherry Puffed Rice Cupcakes

Chocolate Cherry Puffed Rice Cupcakes

Nothing can be easier than preparing no-bake treats for the kids. Not only are they quick and easy to make but also fun to make with the kids. These nut-free, gluten-free chocolate cherry puffed rice cupcakes are a decadent, vegan snack that the kids will love!

These little morsels are packed with flavour and wholesome ingredients, from omega 3-rich coconut oil and nut-free sunbutter to superfood chia seeds. They literally take minutes to make and will satisfy the kids’ after-school hunger attacks, in a healthy way.

Chocolate Cherry Puffed Rice Cupcakes

I’ve been making raw snacks with puffed rice for years and usually opt for almond or peanut butter as a binding agent. However, since my son started attending a nut-free school this fall, I had to tweak some of my old favourites so that he could still enjoy his favourite raw snacks in his lunch.

Chocolate Cherry Puffed Rice Cupcakes

In this recipe I’ve swapped the almond or peanut butter with nut-free sunbutter, made from sunflower seeds. Since sunbutter has the same creamy consistency and mild flavour of other nut butters  it doesn’t alter the true flavour of these chocolate cherry puffed rice cupcakes (or any other puffed rice treat I prepare, for that matter!).

Chocolate Cherry Puffed Rice Cupcakes

Here are some other delicious raw treats made with gluten-free puffed rice;
No-Bake Puffed Rice Balls
Puffed Rice Breakfast Bars
Pumpkin Marshmallow Puffed Rice Bars

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Chocolate Cherry Puffed Rice Cupcakes

2015-12-10
: 12
: 1-2 min
: 5 min

Nothing can be easier than preparing no-bake treats for the kids. Not only are they quick and easy to make but also fun to make with the kids. These nut-free, gluten-free chocolate cherry puffed rice cupcakes are a decadent, vegan snack that the kids will love! These little morsels are packed with flavour and wholesome …

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Chocolate Cherry Puffed Rice Cupcakes
5
5
1
50
Ingredients
    2 tbs. extra virgin coconut oil
  • 1/4 cup sunbutter
  • 1 cup organic brown rice syrup
  • 1/4 cup raw sunflower seeds
  • 2 tbs. chia seeds (optional)
  • 1/3 cup dark chocolate chips
  • 1/3 cup dried cherries, chopped
  • 5 cups organic puffed rice
Directions

Heat the coconut oil, brown rice syrup, and sunbutter in a large frying pan on medium-low heat for 2-3 minutes or until melted. Stir to combine before adding the other ingredients. Add the puffed rice, chia and sunflower seeds and heat through for 2-3 minutes, stirring to to fully coat the puffed rice with the mixture. Turn off the heat then add the dried cherries and chocolate chips and stir for a minute to combine.

Place cupcake liners into a regular-sized muffin tray then dollop the puffed rice mixture into each liner, filling each one to the top. Press down lightly with your fingers or the back of a spoon. Transfer the tray to the fridge and let sit for 1-2 hours until firm. Remove the puffed rice cupcakes and store in an air-tight container in the fridge for about 1 week or in the freezer for up to 3 months.

Chocolate Cherry Puffed Rice Cupcakes

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