Cornflakes cakes are probably a childhood favourite to thousands of people, and I think it’s one little treat not made enough as adults. I guess it looks pretty sloppy and you couldn’t really serve them up at a dinner party… But that doesn’t make them any less easy and fun to make.
These are my almost raw version of that classic. I like to add different seeds, superfoods and nuts to make them that bit more interesting. You can really throw in anything you have on hand, and omit anything you don’t have, as long as you keep the amounts similar. Why not try using some oat flakes, bran flakes, rolled oats or even puffed quinoa in place of the cornflakes. Maybe try adding a bit of Matcha powder, acai or spirulina. The possibilities are endless!
- 1/4 cup coconut butter
- 1/2 cup maple syrup
- 1/4 cup cacao powder
- 1/4 cup pumpkin seeds
- 2 Tbsp chopped almonds
- 2 Tbsp sunflower seeds
- 2 Tbsp goji berries
- 1 Tbsp chia seeds
- 3/4 cup Cornflakes
- Gently heat the coconut butter and maple syrup together in a double boiler until the butter has melted.
- Sift in the cacao and stir until well combined to make a chocolate sauce
- Add all the remaining ingredients and stir until everything is well coated with the chocolate sauce
- Spoon mixture into cupcake or truffle cases, any size you prefer. I made mini bitesize Cornflake Cakes. Place in the fridge covered until set, usually about 30 minutes, and enjoy!
Mixture yields 28 mini 2cm sized Cornflake Cakes. Serves approximately 6