makes
8
prep
10 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 2 cups (50 g) puffed rice
- ½ cup (125 ml) melted virgin coconut oil
- ¼ cup (60 ml) pure maple syrup
- ¼ cup (15 g) cacao powder, sifted
- ¼ cup (35 g) pistachio nuts, finely chopped
- finely ground seeds from 6 cardamom pods
- 3 tbsp edible dried rose petal
Chilling time: 1 hour
Instructions
Line 8 muffin tins with paper cases.
Place puffed rice into a large bowl. In a smaller bowl combine melted coconut oil, maple syrup and cacao powder and stir until smooth. Pour cacao mixture into puffed rice, add most of the chopped pistachio nuts (reserve 1-2 tbsp for the topping) and the ground cardamom. Mix well, then transfer to paper cases.
Sprinkle tops with reserved chopped pistachios and rose petals and place into the fridge for 1 hour to set. Alternatively, you can place into the freezer for 20 minutes if you’re in a hurry. Store airtight in the fridge for up to 1 week.
Note
• I tend to use freshly ground cardamom seeds for their superior flavour, but you could substitute ½-1 tsp ground cardamom if preferred.
• You can find edible dried rose petals at selected specialty and healthfood stores.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
