This post is in collaboration with Koro Shop Finland. Listen up, this is a good one! The 2020 version of ‘coco pops’!! This used to be my favorite breakfast, weekdays and weekends (90’s kid). In case you miss your childhood fave or are looking for something that will not turn your kids into hyperactive sugar monsters, this might be something for you. The main part of the ingredients can be ordered from Koro Shop for a very affordable price tag. The secret ingredient here is the amazing date hazelnut cream. It’s insane FYI. With the code MICHELLE5 you get 5% off your entire order. P.S. These ‘coco pops’ are gluten-free and refined sugar-free and very easy to make.
Healthy coco pops
- April 12, 2020
- 8
- 30 min
- Print this
Ingredients
- 80g puffed buckwheat
- 5 tbsp MCA/coconut oil
- 5 tbsp organic cocoa powder
- 4 tbsp erythritol
- 4 tbsp pure maple syrup
- 2 generous spoons date hazelnut cream
- Pinch of salt (optional)
Directions
- Step 1
- Heat the oven to 150°C.
- Step 2
- Place the puffed buckwheat into a dry bowl.
- Step 3
- Add the cocoa powder, erythritol, and salt and mix well.
- Step 4
- Mix together the coconut oil, maple syrup, and date hazelnut cream until you have a smooth mix.
- Step 5
- If you use coconut oil heat it up first so it’s running.
- Step 6
- Pour in the mix into the buckwheat and blend well.
- Step 7
- Place on a baking sheet covered pan and bake in the oven for about 20 minutes.
- Step 8
- Turn the ‘coco pops’ around a bit so they get baked evenly.
- Step 9
- Serve with cold milk/oat milk.
Hope you like it,
Michelle
