Nesquik Cereals Whole Grain Balls Chocolate 330g

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For the ultimate rice crispie treat you need to sprinkle with cocoa powder and cinnamon after forming balls. I tried a granulated keto sweetener in these (more on that below), and the texture was actually runnier than with maple syrup. That’s because liquid causes nut butter to seize a bit.

Transfer the prepared cereal balls to the baking sheet, with space in between, and bake them for 10 minutes. Then leave them to cool completely.

Have a Ball with These Tiny Treats

A Cook, there is another version of this made with Copha (you guys may know it as shorting see wiki - http://en.wikipedia.org/wiki/Copha ) instead of butter and gelatine. Milk chocolate cornflake clusters: Use all milk chocolate. For dark chocolate cornflake clusters, use all semi-sweet or 70% chocolate. Paleo Energy Balls – these are paleo, but they’re date-sweetened, and so they have a firmer texture than today’s recipe with maple syrup. They’re also quite fudgy! Peanut butter chocolate cornflake clusters:If you want, you can add a tablespoon or two of peanut butter to get chocolate peanut butter bites. Add the peanut butter to the bowl with the chocolate before melting, and proceed with the recipe by melting the peanut butter and chocolate together.

I already have 15 other ball recipes but not one like this. This one is more fudgy and gooey than the others, which is, believe me, a good thing!I love hearing from you!! If you have tried these chocolate Rice Krispie balls, be sure to scroll down, give them a star rating and let me know what you thought! Walnut Butter – I actually haven’t tried this option but am pretty sure it’d work. You might need a little extra coconut flour. Also note that the walnut taste will be quite strong! Take care when melting the chocolate and marshmallows. Do it on a low heat stirring regularly so that the chocolate doesn't burn. Change the shape/size: i.e., make healthy chocolate cereal squares (flattened) or smaller balls. Adjust the baking time (i.e., small balls only need 7-8 minutes).

This is one of those recipes you can put together in a few minutes when you couldn’t be bothered to bake something and/or it’s too hot to turn on the oven. step2In medium bowl, mix peanut butter, powdered sugar and corn syrup until well blended. Stir in the cereal until evenly coated. The best part is, they’re delicious at any temperature. You can eat them at room temp, cold or even frozen. Oh my gosh, they’re so good. And because everyone’s preference is different, we make a ton and keep some in the freezer, some in the fridge and some at room temp. That way, they’re always handy just the way we like ’em!They keep great at room temp for about one week, in the refrigerator for 3-4 weeks or in the freezer for up to 3 months. If you’re defrosting them from frozen, leave them loosely covered at room temperature to defrost completely. The homemade cocoa puffs cereal will still be soft immediately out of the oven but firm up as they cool. Be careful not to overbake them, as they can and will burn.Maple syrup: Or another liquid sweetener like agave, brown rice syrup, or a sugar-free syrup (keto-friendly!). Date paste may also work.