I used to make crispy cakes which were absolutely scrumptious but really not good for my health because of all the syrup in the recipe.  So I thought, I wonder if I can make these gorgeous treats healthier by leaving out the syrup and substituting dates.  Turns out – you can!  I am therefore very excited to share with you my recipe for yummy, scrummy, chocolatey, nutritious crispy cakes.

Here’s what you’ll need:

Gluten-free, sugar-free, organic corn flakes; nothing-added organic peanut butter; pitted dates, soaked over-night; and chocolate (this one does have sugar in it admittedly, but you could use organic raw sugar-free chocolate instead if you prefer, I just didn’t have any today)

First get your chocolate melting in a little pot over some hot water.

Drain the water off your soggy dates and bung them in the food processor.  Process them to a smooth, moist consistency and place them in a mixing bowl like so:

Then add a couple of generous tablespoons of peanut butter:

Combine thoroughly with a fork and then add your melted chocolate and mix that in too:

When that’s all well combined, it’s time to mix in the corn flakes.  Add a few at a time and keep adding them until you can’t mix any more in (ie until the mixture is too dry to add more):

When I’d added all the cornflakes my mixture could take, I tasted it and felt it could do with a little more sweetness.  So I added sultanas.  You suit yourself:

When you’re satisfied with your mixture, spoon it into some paper cake cases :

And chill until ….. you want to eat them:

Done!

Yum!