Gut Happy Homemade 'Coco Pops'
I always tell my kids that there is "always a better alternative"…
and most of the time it means making your own.
Lucky I love to create in the kitchen (and share my recipes with you).
This gluten free, refined sugar free recipe is a winner and I have no issues with my kids going back for a second bowl!
I hope your kids enjoy it as much as mine.
Tamara x
Ingredients
4 cups puffed buckwheat (found at your local health food store. Or use puffed rice if you can’t find buckwheat)
80 gm coconut oil
80 gm rice malt syrup
pinch Himalayan sea salt
40 gm maple syrup
2 Tbs raw cacao
Method
Place buckwheat in a large bowl.
Place remaining ingredients in a sauce pan, and melt on low heat until well combined and coconut oil has fully melted.
Pour mixture over buckwheat and stir until buckwheat is completely coated in the chocolate sauce.
Place coated buckwheat on lined baking trays creating a single layer of buckwheat.
Bake for 8-10 mins at 160 degrees stirring occasionally.
Take out of oven and allow to fully cool down and crisp up.
Then place into a sealed jar.
*It will keep for a good week or so... if it lasts that long!