I’m so stoked about this recipe!!!
Crunchy Cacoa Puffs with chilled milk could be something I could wake up to every single day of my existence. I know this sounds overly dramatic but that is truly how I feel about cacoa puffs! I’ve always been a cereal girl…it used to be my go to breakfast for the longest time until I understood what ingredients most boxed cereals consisted of. So the next closest alternative I could really think of was paleo granola. I’ve experimented with several grain-free granola recipes that are phenomenal but I always missed a bowl of good old cereal.
This cinnamon crunch cereal recipe by My New Roots and has been a staple ever since I discovered it. Which is what also inspired me to come up with these cacoa puffs! The secret ingredient used for this recipe are puffed lotus seeds (Fox Nut). These puffed seeds are so versatile, I often roast them with some ghee, salt and pepper for a quick savory snack. They are often used in several Indian recipes, both sweet and savory and you could find them in any Indian/Asian grocery store.
What I absolutely love about this recipe – Just 5 ingredients and 10 minutes to whip it together!
The five ingredients for the sauce are: coconut oil (can be substituted with ghee), almond butter (or any kind of nut/seed butter), organic cacao powder, coconut sugar (can substitute it with conventional sugar).
Add all the ingredients except for the puffs to a sauce pan and mix for 2 minutes on very low heat. Add the sauce to the puffs and mix well.
Spread the coated puffs on a baking sheet and bake for 8-10 minutes at 400F…can you believe how easy this recipe is?!
Serve in a cereal bowl with chilled milk, I absolutely love this with homemade cashew-almond milk. ENJOY!
- 4 Cups Puffed Lotus Seeds
- 1 Tbsp Coconut Oil or Ghee
- 2 Tbsp Almond Butter
- 1 Tbsp Coconut Sugar
- 2 Tbsp Cacao Powder
- Pinch of Sea Salt
- Pre-heat the oven to 400F.
- In a saucepan, add all ingredients except for the puffed lotus seeds.
- Mix the ingredients in the saucepan for 2 minutes on very low heat.
- Add the chocolate sauce mixture to the puffed lotus seeds and mix well until all the seeds are coated.
- Spread the coated puffs on a greased baking sheet.
- Bake for 8-10 minutes.
- Let it cool for 30 minutes.
- Store in an glass container (preferably in the refrigerator to maintain the crunchy texture).
- *Any kind of nut/seed butter can be used in place of almond butter.
- *You could add a drop of liquid stevia to up the sweetness levels.
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