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January 2020 Issue
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Maple choc crispies

Maple choc crispies are sweet, light, and delicious. Photo: Maddy Bellcroft
A recipe for those hut-bound days with the kids.

This recipe is a fun one to make in a hut on a rainy day with kids (or adult kids) as long as it’s cold enough outside to chill things. If not, just make it ahead of time – it will still be delicious.

You can use most types of puffed grains – puffed quinoa or brown rice would work well – and you can also use white chocolate instead of dark.

Prep time: 10min
Fridge time: 1hr
Cost: $6-9
Makes: 12 pieces

2 ½ cups puffed millet
½ cup coconut chips
½ cup dried cranberries, chopped
¼ cup maple syrup
3 tbsp coconut oil
150g dark chocolate

Place millet, coconut chips and cranberries into a large bowl.
In a small pot, gently melt coconut oil, maple syrup and chocolate. Pour over millet and mix well.

Press firmly into a lined slice tin or oiled muffin tins. Place it in the fridge or outside in the cold for an hour to set. Use a blunt knife to run around edges to pop out and slice.

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