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Cinnamon choc-crisp


  • Small chocolate bar (I used Ombar) 1-1½

  • coconut oil 2 teaspoons

  • cinnamon powder ¼ teaspoon

  • almond butter 50g

  • cinnamon powder ½ teaspoon

  • cardamom powder, optional ¼ teaspoon

  • coconut oil or butter 1 tablespoon

  • maple syrup 1 tablespoon

  • any cornflakes handful for sprinkling


Start by melting the chocolate and coconut oil together in a small bowl, immerse this bowl in a pan of boiling hot water, careful the water does not escape into the bowl. You can also leave this pan to cook on low heat so the chocolate melts quicker. While the chocolate is melting (should take around 5 minutes), melt the almond butter, coconut oil, spices and maple syrup in another pan and mix together on low heat. Almond butter can be a little hard sometimes so it could take a couple of minutes longer to become more of a liquid consistency. Once the chocolate has melted, pour around one tablespoon into your chosen container moulds, enough to make a thin layer. Place this in the freezer for 10 minutes, take out and add a thick almond butter layer, then sprinkle a handful of cornflakes to cover the almond butter, and finally drizzle whatever chocolate you have left. Place back in freezer for another 20-30 minutes, then remove from moulds and eat!

I wanted to make something chocolatey, a lovely Easter recipe, partly because I wanted to create something with my favourite Ombar chocolate, but also because I’m spending Friday morning with my nephews and fancy making something with them that’s easy, fun and of course, involves chocolate! So here they are – a layer of melted chocolate, then almond butter, again melted and mixed with cardamom cinnamon and fresh ginger, topped with cornflakes and finally another copious drizzle of chocolate. Really quite simple, quick, fun and most importantly, deliciously good!

Makes 2 large bars or 4 smaller bars (but you can cut into smaller pieces)

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