Reishi Coffee Crispie Cups

As a child I LOVED rice krispie treats and rice krispies in general. They’re so light, crunchy, sweet and the rice krispies themselves are very versatile. Besides that, they talk to you when you pour milk over them. 🙂

Now, we all know that rice krispies aren’t healthy, but something that works rather well as a substitute are buckwheaties. Simply soaking, lightly sprouting and drying buckwheat results in the same light, crunchy texture. If you can’t be bothered to activate ( soak, sprout and dehydrate ) them yourself, you can choose to either buy them pre-activated or use some puffed quinoa, if you like. Either way, they work amazingly in this recipe and remind me so much of childhood treats.

The mix of textures within this creamy cashew base is lovely. You get the light crunch from the buckwheat, sweet coffee notes from the coffee crispies and chewy figs. The result is a perfectly balanced after school/ work treat that hits all the marks for the 3pm slump.

The bonus feature for this recipe is the addition of reishi mushroom tincture. Reishi is a medicinal mushroom that’s now making it’s way into many supplements aimed at reducing inflammation, increasing immunity and much more. Why not add a wee dab into your treats?!

75g ( ½ cup ) buckwheaties ( sprouted and dried buckwheat )
60g ( ½ cup ) coffee crispies
20g ( 1 ½ tbsp ) dried figs, chopped
Pinch sea salt
5 drops coffee Medicine Flower Extract ( optional – sub with cinnamon powder )
3 drops vanilla MFE or ½ tsp vanilla extract

50g ( ¼ cup ) cashew butter ( or your choice of nut butter )
20g ( 1 tbsp ) cacao paste, melted
40g ( 2 tbsp ) cacao butter, melted
40g ( 2-3 tbsp ) maple or honey
10-30 drops reishi mushroom tincture ( optional )

Method

• Click here for a post on how to make your own activated buckwheat.

• And click here for the Coffee Crispie recipe ( called Coconut Coffee Bars in the link )

• Combine the first set of ingredients in a bowl and set to one side.

• Melt the cacao paste and butter over a double boiler and then whisk in the cashew butter, sweetener and reishi tincture.

• Add the wet mixture to the dry and stir to combine well.

• Spoon the mix into paper or silicone muffin moulds and set in the freezer 10 minutes or fridge 15-20 minutes.

• Store in an airtight container in the fridge for a few weeks.