Chocolate Puffed Kamut Squares
From wholefoodhound 13 years ago
- 20 minutes to make
- Serves 12-24
My family has a collective sweet-tooth, but one of us is unable to eat sugar, dairy, and wheat. We prefer honey and maple syrup to artificial sweeteners like aspartame, which has the effect of limiting our access to sugar-free desert recipes (they all seem to be made with the stuff). Read more Thus, we need to get creative with our own recipes and come up with deserts that lend themselves naturally to honey. This search led us to those good old-fashioned chocolate puffed wheat squares, but our version would have a twist or two: instead of sugar, we used maple syrup; instead of puffed wheat, we used a mixture of puffed kamut, rice, and/or millet; and instead of corn syrup, we used honey. They don't stay together at room temperature, but taste simply delicious cold out of the fridge. See less
Ingredients
- 3/4 cup honey shopping list
- 3/4 cup butter shopping list
- 1 cup maple syrup shopping list
- 1/2 cup cocoa shopping list
- 1 tbsp. vanilla extract shopping list
- 11 cups puffed grain (kamut, rice, and/or millet) cereal shopping list
How to make it
- Combine honey, butter, maple syrup, cocoa, and vanilla in a heavy saucepan.
- Bring to a low, rumbling boil for five minutes.
- Add the puffed grains and stir.
- Pour mixture into a well-greased cake pan and pat down. See Photo
- Cool in the fridge.
- Cut into squares while still in the cake pans.
- Store in the fridge and serve cold (the squares tend to fall apart at room temperature).
The Rating
Reviewed by 1 people-
Yeet and joe mama big nis yo dada and it was actually kinda g (this is a 12 year old writing this, not a 52 year old)
Nis
in loved it
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" It was excellent "