Mini Christmas puddings (gluten and cane sugar free)
 
 
Author::
Recipe type: Sweet treats
Serves: 15
Ingredients:
Method:
  1. Cut baking paper into squares.
  2. Crush rice cakes by hand into a large bowl.
  3. In a bowl mix melted coconut oil, tahini, rice malt syrup and vanilla.
  4. Pour the rice malt syrup mix onto the crushed rice cakes and mix well.
  5. Place a baking paper square into a muffin space in the tray and press down firmly using the back of a spoon.
  6. Continue this process until you have used all the mixture. We made 15.
  7. Place in the fridge to set for a couple of hours.
  8. When ready, break up the chocolate and place it into microwave safe bowl. Melt the chocolate on high for 45 seconds stir, heat again for 15 second bursts until melted.
  9. Turn out the rice cakes from the muffins and place them upside down on the tray, putting the baking paper squares underneath them.
  10. Using a teaspoon, spoon the chocolate over the rice cakes, pouring on the top and letting it drizzle down the sides.
  11. Add a couple of goji berries to the top for decoration and place the tray in the fridge for them to set.
  12. Once set, store them in an airtight container in the fridge.
Recipe by Planning With Kids at https://planningwithkids.com/2014/11/24/mini-christmas-puddings-gluten-cane-sugar-free/