No Bake Chocolate Cornflake Cakes (Vegan & Gluten Free)
These have to be my new fave treats. They're chewy, crunchy & deliciously sweet all at the same time. This recipe is a great one for kids too - its so fun and takes no time at all! Cornflakes don't have to be just a breakfast cereal! They're actually very versatile and work amazingly in this recipe. Corn is naturally gluten free, and the recipe is also completely vegan
Ingredients
The Cornflake Base
- 3 Cups Gluten Free Cornflakes
- 3 tbsp Maple Syrup
- 4 tbsp Coconut Oil
- 6 tbsp Smooth Cashew Butter
- 1 tsp Vanilla Extract
- 1 Pinch Salt
The Chocolate Topping
- 1 Cup Coconut Oil
- 3/4 Cup Cocoa / Cacao Powder
- 3 tbsp Maple Syrup
Instructions
- Firstly, line a 9x9" brownie tin/tray with baking paper
- Place the cornflakes in a large mixing bowl and crush by pressing down with your hands (very, very fun) until they're a lot smaller than their original size
- In a medium sized saucepan melt the coconut oil, nut butter, maple syrup, vanilla and sea salt over a medium heat - whisking thoroughly - until a (very inviting) liquid has formed
- Pour this over the cornflakes and mix thoroughly with a large spoon
- Spoon the cornflake mixture into the brownie tin and press down with the back of your spoon until even
- Place this in the freezer to set while you make the chocolate topping
- In a new pan, melt the coconut oil over a medium heat, then whisk in the cacao powder and maple syrup
- Take out the cornflake tray and pour over the chocolate mixture until it evenly covers the base
- Place this back in the freezer and leave for about 20-30 minutes to set
- Take out and slice into squares (approximately 12)
Notes
Store these in the fridge or freezer - I actually prefer them straight from the freezer because they're extra chewy and delicious