Kid-friendly Christmas Cookie Cutter Roasties
This is possibly the easiest kid-friendly Christmas Side Dish that lets you dine in peace and quiet at least one day of the year.
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This Marshmallow Snowmen recipe will turn your Christmas festivities into something truly magical and delicious.
Cranberry Pinwheel Recipe for Toddlers
This super easy recipe will please hungry bellies with a winning flavour combination all wrapped up in finger food - and no Cranberries in sight.
Pull Apart Pizza Christmas Tree Recipe
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No-Bake Coconut Snowballs Recipe
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Tahini Gingerbread Men Recipe
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Cinnamon and Spice Lollipops
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Raw Rocky Road Recipe
The Healthy Rocky Road Recipe for Young and Old
We all love a decent chunk of Rocky Road. So it was about time that we turned this crowd pleaser into a healthier version that not only tastes the bomb, but ticks all the boxes with the grown ups too.
The end result is an irresistible flavour combination of raw rocky road goodness. We’re talking the richness of raw cacao powder, the sweet temptation of cranberries and a hint of vanilla. We’ve road tested (see what we’re doing here?) this treat at We Might Be Tiny HQ over the past few weeks and our healthy rocky road recipe gets the thumbs up from both tiny and not-so-tiny testers. And best of all? These babies last up to four weeks if you can resist them.
Now it’s over to your Freeze and Bake Poddie to take care of the rest. It makes creating these tasty treats super simple and dishes up the cutest bite-sized Bear, Cat and Bunny gems ready for you to devour. Our three signature We Might Be Tiny characters have become a favourite with tiny humans in 37+ countries and love to make another appearance.
Once you’re done, let your dishwasher take care of the mess for you so you have even more time to kick back with a sneaky treat and 5 minutes of YOU time. Enjoy!
Makes 9 Freeze and Bake Poddies | Prep 20 minutes
Ingredients
- 160 g (1 1/4 cups) cacao butter chips
- 120 g (1 1/4 cups) raw cacao powder
- 125 ml (1/2 cup) agave syrup
- 1 tbsp vanilla essence
- 60 g (1/3 cup) buckwheat kernels, raw
- 60 g (1/3 cup) walnuts
- 40 g (1/3 cup) goji berries
- 65 g (1/2 cup) cranberries, dried
- 55 g (1/3 cup) chia seed
The ingredients in italics are variable. You can substitute them with any nut, berry, dried fruit, or seed in roughly the same quantity.
Method
Place a pan with about 3 centimetres of water on a stove. Put cacao butter chips into a heatproof bowl and set bowl in the water. Bring the water to a simmer then turn off the flame and let the cacao butter sit until it has melted.
Stir frequently and add maple syrup and vanilla essence. Remove pan from heat.
Use a food thermometer and stir in raw cacao powder at roughly 55 C.
Chocolate is very delicate and can become lumpy or grainy if overheated. Avoid all contact with water as the chocolate will seize.
Add walnuts, buckwheat kernels, goji berries, cranberries, and chia seeds to poddies. Stir to combine. Pour chocolate over and mix with seeds.
Chill in fridge for at least one hour before serving.
Store
Store in an airtight container in the fridge for up to four weeks.
Grab a copy of our recipe booklet
Tahini Choc Cookies
Our Tahini Choc Cookies are our twist on a recipe inspired by The Boy Who Bakes. They're perfect for the school lunchbox and store beautifully in the fridge for after school snacks too.
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