Almond Butter Crispy Cakes

My recipes are getting simpler and simpler as I turn for anything in my cupboard to whip up an indulgent or nourishing creation. Ok so I’m not a chefy chef, but I never claimed to be, and this way, you too can likely find the ingredients lurking in your pantry or hopefully in a nearby corner shop.

Crispy cakes of all varieties were one of my childhood faves, and with some brown rice puffs left in the cupboard, I knew it was time for a little snap, crackle, pop. Making these at school often involved a lot of melting fudge, marshmallows and butter (which by the way is also totally epic and acceptable and unreal). Even with this version being slightly more nutritious it contains some of my favourite ingredients like almond butter, coconut and cinnamon. The perfect afternoon pick me up!

Make roughy 6-12 depending on size


• 100g almond butter
• 45g coconut oil
• 25g maple syrup
• 1 tsp cinnamon
• 65g puffed brown rice


Line a baking tray with muffin cases and leave to one side.

Gently melt the coconut oil, almond butter, maple syrup and cinnamon on a low heat.

Add the puffed brown rice to a bowl and pour over the cinnamony almond butter syrup. It smells absolutely divine – I always need a taste test at this point, just cause.

Stir until the puffed brown rice is evenly coated. Divide the rice crispy mixture between the muffin cases and leave in the fridge to set for about an hour.

Store in the fridge for up to a week.


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