It has been a while since we’ve had dessert over here in Sand Kitchen! It’s a tad ironic how few dessert recipes I post consider they’re what I’m known for IRL (in real life). It’s probably because I’m more of a savoury person, but anyway…
Who else loved these growing up? I didn’t have them often enough to call myself addicted, but if they were around, it was downright dangerous. So let’s make a refined-sugar-free version that will still tickle the tastebuds.
These can easily be made vegan by substituting honey for agave or maple syrup, but I haven’t tried it myself.
Once you’ve got your gorgeous chocolate mix ready, we’re in business!
- 6 squares of dark chocolate (I used 70%)
- 4 tbsp honey*
- 1-2 tbsp sesame seeds
- 1 tbsp coconut oil
- 1 tbsp nut butter of choice (I used peanut)
- 1 1/2 to 2 cups puffed rice (sugar-free)
- A splash of milk (I used almond milk)
- Roast your sesame seeds in the oven for five minutes with a drop of coconut oil at ~180C.
- Break up your squares into smaller chunks.
- Add the coconut oil to the chocolate and a splash of non-diary milk and microwave it in 30 second intervals, until it melts. You can, of course, do this over a pot of boiling water as well.
- Mix it together until evenly combined. Your sesame seeds should be ready, you just want them ever so slightly golden and nutty. Take them out.
- Add your nut butter to your chocolate mixture and mix until it combines well.
- Then add your sesame seeds and mix. If you don’t like sesame seeds, you can simply skip this step (although I’m not sure we can still be friends).
- This bit is imperative: wait a few minutes for it to cool slightly. If your chocolate mix is warm, it will de-crunch your puffed rice, and we don’t want that.
- Once it’s cooled, add it to the puffed rice in a bowl and mix.
- You can set these however you like — either in a baking dish, like me, or in muffin cases. Set it in the fridge to cool, probably about 30 minutes to an hour. Once it’s ready, cut them up into squares.
I really do mean it when I say wait for it to cool. Soggy puffed rice doesn’t float anyone’s boat.
Once it’s cooled, add it to the puffed rice in a bowl and mix.
You can set these however you like — either in a baking dish, like me, or in muffin cases. Set it in the fridge to cool, probably about 30 minutes to an hour. Once it’s ready, cut them up into squares.
Let me know what you think, and if you make them tag me @sandkitchen on Instagram, Twitter or Facebook.
Enjoy!
As always, bilafiya!
(well wishes and wellbeing)
Sand Kitchen 
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