Star Rice Crispies

Recipes / Sweet

Twinkle twinkle little star, oh how simply delicious you are!

Tis the ultimate crispy cake,

Healthy, raw, and no need to bake,

Twinkle twinkle little star, oh how simply delicious you are!


Did you sing along? We were hoping for a second verse but have you ever tried rhyming with quinoa?!


A healthy twist on the classic sweet treat, these crispy cakes keep bellies fuller for longer thanks to the protein-packed quinoa. They are egg free, gluten free, can be easily adapted to be nut free, and are a freezer friendly lunchbox filler which will add a bit of sparkle to your little one’s school lunch.



90 g (1 cup) quinoa flakes

100 g (1 cup) Medjool dates, pitted

60 g (1/2 cup) almonds*

2 tbsp almond butter**

2 tbsp honey

2 tbsp raw cocoa powder

2 tbsp coconut oil

20 g (1 cup) quinoa puffs




Lightly toast the quinoa flakes in a skillet over medium heat until slightly golden. Careful not to burn. Let cool.


Blend dates, almonds, honey, raw cocoa powder, and coconut oil in a high-speed food processor until you have a thick paste.


Fold in the quinoa flakes and quinoa puffs by hand and combine well.


Shape cookies or press mixture into a baking tray or silicone mould and refrigerate for at least 3 hours or simply freeze overnight.


Drizzle with melted chocolate. This is a perfectly freezer-friendly recipe for a lunchbox.




*Simply replace almonds with sesame, sunflower, or pumpkin seeds if preparing for a nut-free lunchbox.


**Tahini also works as a replacement.










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