Today we are making cups of puffed spelt. Sundays are for baking! And preferably semi-healthy ;). This time I actually went for a no bake recipe. Namely these cups of puffed spelt with a nice chocolate coating. I used coconut spread and salted caramel spread, but you can also use Nutella, diced chocolate, speculoos etc. as topping. The recipe is completely vegan, super easy to make and also amazingly delicious! Curious about the recipe? Then read on quickly.
Cups of puffed spelt
5 minutes + 1 hour refrigerator
What is puffed spelt?
Puffed spelt is a versatile and healthy product that is becoming increasingly popular in the kitchen. It is made by heating spelt kernels until they swell and take on an airy, crunchy texture. This process is similar to making popcorn, but spelt is used instead of corn. Spelt is an ancient grain that has been grown for thousands of years and is known for its nutritious properties.
What makes puffed spelt so special is that it is an excellent source of fiber, protein and essential minerals such as iron and magnesium. This makes it not only a nutritious ingredient, but also a versatile base for a variety of dishes. Puffed spelt has a slightly nutty flavor and can be used in granola, as a topping for yogurt, or even as a healthy snack on its own.
The roasting process preserves many of the spelt's nutrients, while the airy texture provides a pleasant crunch. It is a healthier alternative to processed snacks and can be a great choice for people looking for a nutritious snack or a way to add extra pizzazz to their meals. So puffed spelt is not only delicious, but also a smart way to incorporate more healthy grains into your diet. Among other things, you can make these cups of puffed spelt with it!
What you need:
40 gr puffed spelt
35 gr peanut butter
2 tbsp agave syrup
25 gr dark chocolate
3 tbsp salted caramel protein cream
(or other spread/topping of your choice)
3 tbsp coconut crisp protein cream
(or other spread/topping of your choice)
salt
+/- 10 cups
What to do:
1
Melt the dark chocolate.
2
Put the puffed rice together with the peanut butter, agave syrup, melted chocolate and a pinch of salt in a bowl. Mix well until it becomes sticky.
3
Fill the muffin tins 2/3 full with the puffed spelt. Press down well. Place the cups in the refrigerator for 20 minutes.
4
Now melt the salted caramel spread and the coconut crisp spread and remove the cups from the refrigerator. Over one half of the cups pour the salted caramel and over the other half pour the coconut crisp.
5
Put back in the refrigerator for about 40 minutes or until the top has hardened completely again.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
