My kids stop eating corn thins and rice cakes when they’re not so fresh and crispy anymore (usually because I’ve forgotten to put them into a properly sealed container). Instead of throwing them out, I turn them into a yummy snack.
Nutfree Chocolate Fudge with Corn Thins
Nut-free, Egg-free, Dairy-free, Gluten-free, Low sugar
Ingredients
- 1/3 cup cacao powder
- 1/3 cup coconut oil
- 1/3 cup hulled tahini
- 1/4 cup rice malt syrup
- Unwanted corn thins or rice cakes
Instructions
- In medium saucepan gently melt and mix cacao powder, coconut oil, tahini and rice malt syrup on low heat.
- Break corn thins into small pieces (I do it by hand).
- Stir into chocolate mix.
- Once thoroughly coated, spoon into mini muffin pan.
- Place in freezer to set.
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