Cuckoo for cocoa! Thats the catch phrase for Cocoa Krispies, right? Well, even if it's not, it's fun to say! If you or the family struggle to give up the fun breakfast treats or you are nostalgic for simpler times, this recipe is perfect. It's sugar-free and very low in carbohydrates but packed with natural goodness: protein, fats, nutrients, and antioxidants. It will fill you up without sending you on a sky high sugar rush. The cinnamon helps improve your insulin sensitivity and balance your blood sugar. The cacao confers loads of anti-aging and anti-inflammatory phytonutrients. Chocolate is back for breakfast, kiddies!
In a bowl, combine 1 medium egg, 100ml almond milk, and 3/4 tsp liquid stevia (optional for sweetness). Mix until well combined. Then add 150g ground almonds, 4 Tbsp ground cinnamon, and 4 Tbsp raw cacao powder. Mix thoroughly, and if it's too dry, add a splash of almond milk. You're aiming for a cookie batter style consistency.
Line a large baking tray with baking paper and drop tablespoon sized dollops of batter evenly spaced, like you're making cookies. Spread each one out until it is fairly thin, about 1/2 cm (1/4 inch) height. Bake at 150 degrees Celsius (300 degrees F) for 10-15 minutes until firm. Remove from oven and break into small pieces, then spread the pieces evenly across the tray again. Place back into the oven and bake for another 10-15 minutes until crispy. Remove the tray from the oven, let the crispies cool, then transfer to an airtight container.
You can also omit the egg and dehydrate these for a raw vegan version.
makes 3 servings (multiply ingredients to serve more)