Rice Crispy Cakes

MAKES 12 CAKES

60g / 4½ tbsp unsalted butter

100g / 3½oz 100% raw cacao chocolate (I use Montezuma’s Absolute Black), broken into pieces

¼ tsp sea salt

2 tbsp maple syrup

100g / 3½oz puffed brown rice

Add the butter, chocolate and salt to a small saucepan and gently melt, stirring often. Remove from the heat, then immediately stir in the maple syrup.

Put the puffed rice in a mixing bowl and pour over the melted mixture. Fold gently to coat all the cereal in the chocolate mixture.

Divide between 12 muffin cases and leave to cool completely.