Chocolate Cornflake Cakes
- Gluten free & vegan
200g dairy-free chocolate of choice
150g gluten-free cornflakes
50g peanut butter (optional. Or other nut butter)
Choice – nuts, seeds, dried fruit
Place 12 muffin cases into a muffin tin.
Break up the chocolate into a bowl suitable for the microwave.
Melt the chocolate on a low heat in the microwave.
Cook for 30 seconds at a time, stirring each time until melted.
Stir in the peanut butter.
Stir in the cornflakes and nuts or fruit if adding.
Spoon into the cake cases. If making nests, make a dip in the centre and place gluten-free and vegan mini Easter eggs into the centre.
Leave to set.
If the chocolate is setting before you have mixed in all the ingredients, put the bowl back into the microwave on a low setting for a few seconds then stir together. Repeat until the mixture has melted enough to combine.