So much of my food experimentation these days is spent trying to get my little man to try new things and keep food in his mouth. He has a strange love of baby tomatoes that involves sucking the guts out of them and then spitting out the skins. I’m hoping one day he’ll take the leap to eating the whole thing, but in the meanwhile I resort to cutting, shredding and blending vegetables to get them into his diet. What does this have to do with Chocolate Crunch I hear you ask? Well one of the things I’ve hit upon that he loves is Rice Bubbles (puffed rice). Smothered in strawberry yogurt, he’ll happily eat them by the bowlful for breakfast, lunch and dinner. And in my infinite wisdom I thought I’d try him on a wholegrain version that I found in the supermarket to make the meal healthier. All it did was prove the fickleness of a toddler, as not even one puff passed his lips for approval, and so I was left with a packet of them to try and do something with.
Not being much of a cereal lover for breakfast I experimented with a White Christmas recipe that I make at this time of the year and came up with this delicious treat.
Chocolate Hazelnut Crunch
creates about 40 pieces.
- 1 1/4 cup rice bubbles
- 1 cup coconut threads
- 3/4 cup dried cranberries
- 3/4 cup roughly chopped hazelnuts
- 1/4 cup cream
- 400g dark chocolate
Combine the rice bubbles, coconut, cranberries and hazelnuts in a large bowl. Line a brownie tin with non-stick baking paper.
Break the chocolate into small pieces and along with the cream, place into a metal or glass bowl that can sit suspended over a small to medium sized saucepan.
Heat some water to a simmer and then place the bowl on the saucepan, keeping the water bubbling at a low heat.
Occasionally stir the chocolate until melted and then pour immediately into the bowl of dry ingredients and combine until everything is well coated. Spoon into the brownie pan and press down to create an even surface. Refrigerate until set and then cut into small bite sized pieces.
Will keep in the fridge for about a week.
Shared With Love,