Vegan Chocolate Cornflake Cakes Kids Actually Love
Crispy, chocolatey, no-bake treats ready in 15 minutes with just 5 ingredients. These vegan chocolate cornflake cakes are perfect for kids, parties, or quick chocolate cravings.
Ingredients
- 200 g dark chocolate 70% cocoa, vegan
- 3 tablespoons golden syrup
- 2 tablespoons coconut oil refined or unrefined
- 100 g plain cornflakes
- Pinch of flaky sea salt optional
Instructions
- Line a 12-hole muffin tin with paper cases. Break chocolate into pieces and place in a heatproof bowl with golden syrup and coconut oil.
- Set bowl over a pan of simmering water. Stir occasionally until melted and smooth, about 3-4 minutes. Remove from heat and let cool for 2-3 minutes.
- Stir in salt if using. Add cornflakes and fold gently until fully coated. Work quickly but carefully to avoid crushing the flakes.
- Spoon mixture into prepared cases, using about 2 tablespoons per cake. Don't press down too firmly.
- Refrigerate for at least 1 hour until completely firm. Store in an airtight container in the fridge for up to 1 week.
Notes
Substitutions: Use maple syrup instead of golden syrup. Gluten-free cornflakes work perfectly for a gluten-free version.
Storage: Keep refrigerated in an airtight container for up to 1 week. Freeze for up to 3 months between layers of parchment paper.
Tips: Let the melted chocolate cool slightly before adding cornflakes to keep them crispy. Don't skip this step or they'll turn soggy.
Chocolate: Use quality vegan dark chocolate (check the label for milk solids). 70% cocoa gives the best flavor and texture.