Rice Krispie Treats are my earliest ‘cooking’ memory.  Way back when, I used to nag mum to let me make them at least once a week.  And though I didn’t actually get to make them that often (and sometimes they were with cornflakes!) this is food I grew up with.  I like to think my skills have improved since those very early days of giant wooden spoons and stirring Rice Krispies through melted chocolate.  But sometimes you just want something that reminds you of home.  You know?

Making them healthier wasn’t as hard as I thought it might be either.  Raw cacao powder is a truly amazing thing.  It’s made by cold-pressing unroasted cacao beans.  The process keeps the living enzymes and removes the fat (cacao butter).  This gives you all the flavour of chocolate but without all the added sugars/sweeteners and fats that are often found in commercial chocolate.  It also has even more antioxidants which help keep your heart healthy!

And it really is just as simple as its childhood counterpart.  Instead of melting chocolate, here we melt some coconut oil and peanut butter (because peanut butter makes EVERYTHING  better) then whisk in the cacao powder.  Giving you a thick, rich, sticky chocolate goo.  I sold you right there didn’t I? ?

he addition of goji berries isn’t just about their health benefits.  They are great tasting little pops of flavour – sweet and chewy.  They’re also rich in antioxidants, as well as Vitamin C and beta-carotene.  The maca powder is completely optional, but of all superfoods, maca is my personal favourite.  It’s an adaptogen and has completely stopped those very specific monthly cramps ?

Ms Meg doesn’t care about goji berries or maca though.  She would be just as happy if there were slugs or maggots in there instead ?

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