'Chocolate' Cornflake Clusters
Breakfast
Vegan
Vegetarian
Coconut
Do you like this recipe?
For the clusters:
100g cornflakes
200g dark plant-based chocolate chips
4 dried apricots, chopped into fine chunks
7 dried cherries, chopped into fine chunks
100g desiccated coconut
For the ganache:
100g dark plant-based chocolate chips
1 tbsp coconut oil
50ml Alpro Coconut drink
To garnish:
1 tbsp desiccated coconut
1 tbsp toasted coconut flakes
1 tbsp Kellogg’s Corn flakes
1 tbsp chopped dried cherries
1 tbsp chopped dried apricot
Pinch of flaky salt
Boil your water and let cool to a simmer to avoid burning the chocolate.
Ingredients
For the clusters:
100g cornflakes
200g dark plant-based chocolate chips
4 dried apricots, chopped into fine chunks
7 dried cherries, chopped into fine chunks
100g desiccated coconut
For the ganache:
100g dark plant-based chocolate chips
1 tbsp coconut oil
50ml Alpro Coconut drink
To garnish:
1 tbsp desiccated coconut
1 tbsp toasted coconut flakes
1 tbsp Kellogg’s Corn flakes
1 tbsp chopped dried cherries
1 tbsp chopped dried apricot
Pinch of flaky salt
Boil your water and let cool to a simmer to avoid burning the chocolate.
Preparation
1
For the clusters add 200g of chocolate chips to a bowl over simmering water and allow to melt. When melted, add in the Kellogg’s corn flakes, dried apricots, dried cherries, and desiccated coconut.
2
Spoon, tablespoon sized clusters of the chocolate cornflake mixture on a lined baking tray. Refrigerate while you make the ganache topping.
3
In a bowl add in the 100g chocolate chips, coconut oil and Alpro Coconut drink and warm in the microwave for 10 seconds at a time until the chocolate is just melted. Give it a good whisk together and drizzle on top of the chocolate cornflake mixture - it is very rich so does not need a lot. Sprinkle the top with the toasted coconut flakes, chopped cherries and apricots, a sprinkle of cornflakes and a good pinch of flaky salt on top, then refrigerate until set.
Share this recipe
