Light as air, these chocolate puffs are a grownup healthy vegan version of childhood rice crispy cakes. They’re dairy-free, gluten-free, refined sugar-free and almost raw. It’s very hard to stop at just one though.
Groovy Food Company
The Groovy Food Company believes in simple food that nourishes both the body and taste buds. What’s more they source all of their products ethically. You may already have seen their organic coconut oil and agave syrups as you can find these in most supermarkets now as well as health food shops.
Coconut Oil
Everyone is suddenly raving about the latest superfood on the block, coconut oil. I’ve used it now for many years, mostly as a skin moisturiser and eaten in its raw state, spread on toast. Occasionally I use it to make raw chocolates or for cooking savoury dishes.
However, it was not until The Groovy Food Company sent me some of their organic virgin coconut oil to try did I think about using it in baking.
Ahh, now that got the brain cells firing. But as soon as the many possibilities started to emerge, I changed my mind; I decided I wanted keep it in its raw state. Something quick and delicious that was truly healthy and 100% organic was in order. Not something I achieve very often.
As soon as I opened the jar, a powerful aroma of coconut wafted up and I couldn’t resist tasting some. It’s both sweet and unmistakably coconutty, which is more than can be said of some that I’ve tried.
Coconut Oil Benefits
Coconut oil is solid at room temperature, so you can easily use it as a spread or body butter. It melts very quickly and has a high heat threshold making it ideal for stir fries in particular.
It contains medium-chain fatty acids (MCFAs). This is a healthy fat which the body quickly transforms into energy which means it’s not stored as body fat.
For maximum benefit, coconut oil is best used in its cold pressed state. Purportedly, it helps reduce abdominal obesity and protects against insulin resistance, thus reducing the risk of type 2 diabetes. It’s also said to benefit digestive disorders and boost the bodies immune system due to the high percentage of lauric acid contained.
You can use it on the face and body too. It acts as a good moisturiser and has many purported benefits including protection from UV radiation from the sun.
Agave Nectar
Agave nectar is a syrup made from the blue agave plant, Agave tequilana, which is native to Mexico. Much like maple syrup, it comes in varying shades and strength of flavour. It’s often used as a sugar substitute as it has a much lower glycemic index. Vegans also use it instead of honey, though it is a little thinner than runny honey.
That said, there is some controversy around this relative newcomer to the alternative sweetener market. It’s high in fructose, which means it’s high in calories and not particularly healthy if consumed in large amounts.
In addition to the coconut oil, The Groovy Food Company also sent me a bottle of their organic premium agave nectar. I’ve used agave nectar on an occasional basis, but this gave me an opportunity to try it out in a few more things.
One of the first things I used it in was my matcha smoothies. I’d normally add honey, but the agave worked very well, proving a lot easier to handle than honey as it’s less viscous. But before I got onto the smoothie, I used it to make these vegan chocolate puffs.
Vegan Chocolate Puffs
So, what I wanted to make was a healthy version of that children’s classic, rice crispy cakes. My first task was to find some sugar free crunchy cereal. I wasn’t expecting it to be particularly difficult. So I was truly shocked when I visited my local Co-operative, only to find they sold no sugar free cereal at all, except for porridge oats. What is the world coming to?
I trekked off to our local health food shop and found the last bag of unsweetened cereal they had in stock. Luckily it was puffed rice. Just what I wanted – phew!
These vegan chocolate puffs contain nut butter to make them even tastier. I had cashew butter in stock, so that’s what I used. But any nut butter is good.
These were so damn delicious, I polished off rather more than I should have done as soon as I’d taken the photographs. They were light and crunchy and the chocolate coating had a lovely smooth mouth feel. They tasted sweet and chocolatey and the blend of cashew butter and coconut oil gave a nutty and fragrant quality redolent of the tropics.
I’ve called them chocolate puffs as they’re so light, you could almost imagine them blowing away in a puff of air.
Now I’m away to ponder exactly what bake I want to try with this coconut oil.
Other Healthy Vegan Snacks You Might Like
- Banana chia pudding
- Goji bery bliss balls
- Malted superfood bars
- Sweetly spiced roasted nuts
- Tiger nut chocolate chip cookies
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these healthy chocolate puffs, Iโd love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Healthy Chocolate Puffs. PIN IT.
Chocolate Puffs – The Recipe
Healthy Chocolate Puffs
Ingredients
- 2 tbsp cold pressed coconut oil
- 50 g 100% chocolate
- 1 tbsp cashew nut butter (or use your favourite nut butter)
- 3 tbsp agave syrup
- 1 tsp raw cacao powder
- 1 tsp vanilla extract (I used my own homemade)
- 1 pinch Himalayan pink rock salt
- 100 g 100% puffed rice
Instructions
- Melt the coconut oil in a pan over a low heat.2 tbsp cold pressed coconut oil
- Add the chocolate, then stir in the nut butter50 g 100% chocolate, 1 tbsp cashew nut butter
- Add the agave nectar, cacao powder, vanilla extract and salt.3 tbsp agave syrup, 1 tsp raw cacao powder, 1 tsp vanilla extract, 1 pinch Himalayan pink rock salt
- Stir until smooth, then remove from the heat.
- Place the puffed rice in a large mixing bowl, then pour in the chocolate mixture and stir until all of the rice is coated.100 g 100% puffed rice
- Place teaspoonfuls of the mixture into mini muffin cases or press into silicone moulds.
- Leave in a cool place to set.
Notes
Nutrition Estimate
Sharing
I’m entering these healthy chocolate puffs into Breakfast Club, hosted this month by Gill from Tales of Pigling Bland. She’s chosen rocket fuel as the theme with a view to help her run the London Marathon. I reckon these would make a very tasty rocket fuel for breakfast. They’re not going to sit heavily on the stomach, but will provide plenty of energy and nutrients.
nancy says
what tasty chocolate puffs. My kid loves this!
Choclette says
Ooh now that’s interesting. They’re more of an adult treat than a children’s one as they’re not particularly sweet and the cacao content is high.
Jacqui says
I used avocado oil instead of coconut to skip the saturated fats of the coconut oil, but it turned out just as great! I brought these to a party and everyone loved them.
Choclette says
Thanks for letting me know these worked with avocado oil. I’m sort of surprised they set. Now I need to try it myself. Avocado oil is hard to get here in the UK though.
Maya Russell says
I’ve never used coconut oil in cooking, only in my hair! Lovely recipe.
talesofpiglingbland says
My vegan friend has an amazing coconut cashew raw cheesecake recipe that she makes but it always seemed very complicated. These are much more doable. If I smear them over my face will they make my skin nice???!!
Johanna GGG says
I keep bookmarking recipes with coconut oil in the hope that I will one day find a coconut oil that I enjoy. Didn’t know about it keeping out uv as a skin moisturiser – v interesting – love your butterfly
Brownieville Girl says
I’d love to spend time in your larder – I love all these ingredients.
I always use coconut oil in my granola – I didn’t realise what a good choice it was!!
Many thanks Choclette.
felicity says
Hope you’ve dried off! Brilliant blog. I’ve had a quick look at some of your recipes,there are loads I’d love to try.It’s interesting about the agave syrup as I am looking at low GI foods to balance mood swings!
Choclette says
Thanks Felicity, it was good to see you. Annoyingly I had to go out again when I got home, but did dry off eventually! It was fun though and I’m glad I took part. Diet is so complicated as there are many factors to be taken into account, but I don’t think there is much doubt that sugar is not the best thing to eat – sadly ๐
Kath says
These sound really delicious. I like the idea of them being so healthy – it doesn’t seem right some how though does it?
Choclette says
Well they probably aren’t that healthy Kath, the number I downed ๐
laura_howtocook says
I do love an ingredient that can be used in cooking and as a moisturiser. This coconut oil sounds perfect and the rice crispie treats are something sweet but not too heavy. This is a good compromise and one I will be making once I have found some of this lovely looking coconut oil ๐
Choclette says
Thanks Laura. Some people use olive oil too. I went through a phase of using cold pressed sesame oil as a body moisturiser and now use it in cooking. Guess, if it’s good for you on the inside, it’s probably good for you on the outside – think cocoa butter ๐
Angie Schneider says
Quick to prepare and so delicious too!
Choclette says
No excuses then ๐
Galina Varese says
What an inspired idea! I don’t use the coconut oil in cooking but used it a lot during both pregnancies on my big belly, and haven’t had a single stretchmark.
Choclette says
It’s good to get corroboration Galina – amazing stuff.
thelittleloaf says
I’ve made krispie cakes with coconut oil too – they’re SO moreish. I’ve never used it on my body though – maybe something to try if I don’t use it all up in the kitchen!
Choclette says
And there was me thinking it was a first ๐ Always useful to have a backup plan to prevent waste.
freerangegirl says
Very groovy food indeed! I love the butterfly!
Choclette says
Lovely to hear from you and here’s hoping for a butterfly filled summer :-S
Foodycat says
Ah, now this IS interesting! One of the classic Australian kids things is the chocolate crackle, but because you can’t get Copha here (solid white vegetable shortening) I haven’t made them in years. But subbing in normal coconut oil is a very good idea!
Choclette says
Are you sure you can’t get solid white veg shortening? I used to use it years ago. I think it was called Trex. Would far rather use coconut oil though.