Makes 16-18
Ingredients:
1. 3 pieces of brown rice crackers crashed into small bite-sized
2. A handful of chopped almonds
3. A handful of chopped hazelnuts
4. A handful of sunflower seeds
5. A handful of raisins or dried cranberries (optional)
6. 100g or a handful of dark chocolate chips melted
Directions:
1. Mix crashed brown rice crackers, chopped almonds, chopped hazelnuts and sunflower seeds in a large mixing bowl.
2. Melt chocolate chips in microwave in 30 seconds intervals for a total of 1 minute, stir to check that the chocolate chips have melted.
3. Mix in the melted chocolate to lightly coat the ingredients in the mixing bowl.
4. Scoop into 16-18 mini muffin cups.
5. Cool at room temperature for 20-30 minutes, serve or store in airtight container at room temperature for 1 week.
Additional information:
I came across this recipe, while I was making the Swiss muesli. And I could not resist trying it out for an occasional sweet treat. The recipe asked to fully coat the ingredients with melted chocolate, but I only lightly coat it, and it is sufficient to give it the chocolate flavor.
