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

  1. In medium saucepan gently melt and mix cacao powder, coconut oil, tahini and rice malt syrup on low heat.
  2. Break corn thins into small pieces (I do it by hand).
  3. Stir into chocolate mix.
  4. Once thoroughly coated, spoon into mini muffin pan.
  5. Place in freezer to set.
https://robynpatton.com/nutfree-chocolate-fudge-with-corn-thins/

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