Salted chocolate hazelnut crispy cakes

These are vegan, gluten free chocolate and hazelnut crispy cakes, given an extra special twist with a pinch of pink Himalayan salt.

Ingredients

¾ cups vegan, gluten free chocolate hazelnut spread

½ cup agave nectar

2 tbsp organic coconut oil, melted

2 tsp vanilla extract

½ tsp pink Himalayan salt

3 cups organic rice puffs

1 cup hazelnuts, toasted and chopped

Method

1. In a large bowl, stir together the chocolate hazelnut spread, agave nectar, coconut oil, vanilla and salt, until well combined and creamy.
2. Pour in the rice puffs and hazelnuts and stir until well combined.
3. Spoon into cardboard mini loaf cases or paper cases and refrigerate for half an hour until they firm up.