Vegan Easter Cornflake Chocolate Cups
Ingredients
- 1 cup cocoa butter
- 4 tablespoons maple or agave syrup
- 1/2 cup cacao powder
- 1 pinch sea salt
- 3 bowls full of cornflakes (roughly)
Preparation
Add the ingredients except cornflakes to a medium heat pan and melt everything down.
Add cornflakes to a big bowl and pour in the melted chocolate.
Mix together thoroughly.
Place the mixture into cupcake liners.
Freeze for 30 minutes before serving.
Tips
Using cacao butter makes the chocolate runny, which coats the cornflakes lightly and settles at the bottom giving a chocolate cup.
Add more cornflakes if you wish; use breakfast bowls to measure out.
This recipe makes around 10 cups using large muffin liners.