Wednesday, April 30, 2014

Crispy Rice and Coconut Chocolate Cups - Kim's Welcoming Kitchen

These Crispy Rice and Coconut Chocolate Cups are fantastic! They are crunchy and chocolaty with just a hint of toasted coconut goodness.  They make a great addition to a holiday cookie plate or a wonderful treat for any time of year.

Crispy Rice and Coconut Chocolate Cups (vegan, gluten-free, soy-free, dairy-free, nut-free)
Makes 18 candies 

  • 1/4 cup unsweetened coconut flakes
  • 1 1/2 cups Rice Flake cereal (or crisp rice cereal)
  • 1 1/2 cups chocolate chips

  1. In a dry pan over medium heat, lightly toast coconut flakes until lightly golden and fragrant (a minute or two).
  2. Mix coconut with cereal.
  3. In a small pot, melt chocolate chips over medium heat, stirring continuously until halfway melted. Turn off heat and continue stirring until chocolate is completely melted.  
  4. Mix cereal mixture into chocolate. Stir to coat.
  5. Drop mixture by the tablespoon into candy papers.
  6. Refrigerate for at least one hour to harden.
Happy Cooking!

My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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  1. These little candies were so easy to throw together,Julie, and so good!

  2. Great news about the cereal! I've only been dealing with food allergies for 4 years, and even in that time span there are SO many more options. I bet it's much different than 10 years ago for sure!

  3. I can't even tell you, Kathryn! When Casey was first diagnosed, I just looked at the grocery store shelves in dismay, but now there are tons of options!

  4. Nice post, i hope everyone will like your post..

  5. Thanks for sharing this wonderful post, It is awesome.