
'Chocolate' Cornflake Clusters
- SECTION|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
- SECTION|For the ganache
- 100g dark plant-based chocolate chips
- 1 tbsp coconut oil
- 50ml Alpro Coconut drink
- SECTION|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
Ingredients
- SECTION|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
- SECTION|For the ganache
- 100g dark plant-based chocolate chips
- 1 tbsp coconut oil
- 50ml Alpro Coconut drink
- SECTION|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
Preparation
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.
Spoon, tablespoon sized clusters of the chocolate cornflake mixture on a lined baking tray. Refrigerate while you make the ganache topping.
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.
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