Prep time
Total time
Serves: 15
For the choco-crossies:
  • 50 g cornflakes (or spelt flakes (spelt is not gluten-free), unsweetened
  • 30 g almond sticks
  • a pinch of cinnamon
  • 100 g dark chocolate, homemade see below
  • coarse sea salt to sprinkle
For the homemade chocolate:
  • 120 g cacao butter (from the refrigerated shelf in the organic market)
  • 75 g of raw cacao powder
  • 80 g of maple syrup
  1. If you make the chocolate yourself, start by making it in the beginning. Carefully melt the cacao butter in a water bath. Stir in the raw cacao and maple syrup and allow to cool well. By cooling, the mass becomes a little thicker, which helps with the choco-crossies.
  2. Mix the cornflakes with the almonds and cinnamon in a bowl. Mix the homemade chocolate directly with the ingredients or melt the purchased chocolate over a water bath and mix with the dry ingredients. Spread a small teaspoon of the mixture on a baking tray with baking paper. If you have only a small fridge, like me, cut the baking paper, place it on a plate and place the choco-crossies on the plates. Put the tray or plate in the fridge for about 1 hour to cool.
  3. Airtight, the choco-crossies keep for about 2 weeks.
Recipe by Heavenlynn Healthy at