We call this our “sprinkles”
I use this mix to make my raw muesli and toasted muesli.
I sprinkle it on fruit salad topped with cacao mousse and Greek yogurt, sprinkled on plain Greek yogurt. Add it to what every you like.
Add as little or as much of cinnamon as you like. I use a lot.
If you can’t find something, replace it with another seed or nut, but keep it raw, unsweetened
and no preservatives (220, sulphur ect )
kg sweet potato, chopped and cooked.
8 really ripe banana’s, can use frozen make sure you defrost first.
4 tblsp coconut spread, available from Woolworth’s.
6 tblsp raw cacao powder.
1 cup of milk, I have made this with almond, rice and raw cows milk and they all work.
Make sure sweet potato is well cooked, put everything into a food processor. I have a large high powered food processor, you may need to do this in batches.
Process until mousse is smooth and thick, but not to thick, add more milk if too thick.
This amount makes just over 2kg of mousse, I freeze half
I use this mousse everyday, the boys have this every school day on there oats, i have it on my overnight soaked oats, the boys have it on there fruit salad with seed sprinkles and Greek yogurt for afternoon snack, great on pancakes topped with Greek yogurt.
Or just stick your finger into it, don’t let the kids catch you.
102 calories per 100gm
3 Tbsp coconut oil
1 Tbsp organic nothing added nut paste
1 Tbsp honey
2 Tbsp maple syrup
1 heaped Tbsp cacao powder
1 1/2 cup puffed brown rice
1/2 cup puffed millet
1/2 cup sugar free toasted muesli or just rolled oats
1/8 cup unsweetened shredded coconut
Preheat oven to 180 deg.
Mix the puffed rice, millet,muesli and coconut together. spread onto an oven tray and bake for around 20-25 min to make then crispy.
Melt the coconut oil in the microwave, mix in the nut paste, you may need to heat for another 30 sec so it is easier to combine.
Add in honey, syrup and cacao, mix well.
Line a muffin tray with paper cases, have these ready as you need to move quickly.
Put the puffed rice mix into a mixing bowl, add in the oil mixture, stir well to combine.
Spoon into muffin tray. Press the mixture down in the paper cases, put straight into the freezer, for 25 – 30 min or until set.
Makes 12 cacao crackles