An oldlie but still delicious!

Spelt for Choice: Marian's Dairy Free & Egg Free Kitchen

Here is a simple twist on one of my old favourites, now sweetened with agave and rice syrups. I’ve also used peppermint extract so adults are devouring it.  The seeds have a lovely ‘crispie’ like bite to them.

Makes 12 (cupcake size)

Goodies you’ll need to have:

  1. 250g dark chocolate
  2. 2 tablespoons pumpkin seeds
  3. 2 tablespoons sunflower seeds
  4. 5 tablespoons agave syrup (85g approx)
  5. 1 tablespoon rice syrup
  6. 1.5 -2 teaspoons peppermint extract (or to taste)
  7. 230g spelt flakes and spelt puffs (half of each) or puffed rice
  8. Decorations of your choice (e.g. some extra seeds, dairy free / wheat smarties – I used a pack of whizzers which I found in a local health shop)

Putting it all together:

  • Half fill a saucepan with water and bring to the boil.  Once boiled turn heat off.
  • Break the chocolate into pieces and place into a bowl over the saucepan of just boiled water. Add…

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Categories: Uncategorized


Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.


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