Fake cornflake cakes

It really couldn’t be easier:


120g 85% organic dark chocolate

100g lightly toasted flaked almonds

50g unsweeteened dried cranberries

1 tbsp of chia seeds (or poppy/sesame if you prefer)


Melt the chocolate in a large bowl or jug. I find that using the medium setting on the microwave works well. Make sure you don’t get any water into the mixture or it will crystallise.

Stir in all the other ingredients until well coated.

Drop the mixture into a mini muffin and allow to set at room temperature.

These cakes work well for coffee time – or you could do smaller serving sizes to make after dinner Florentines.


There is no end to the substitutions you can make. Consider swapping pumpkin seeds for almonds, orange or lemon peel for some of the cranberries. Poppy or sesame seeds or cocoa nibs instead of the chia seeds.


One thought on “Fake cornflake cakes

  1. Robyn says:

    Oh my goodness, this is GENIUS!! I am thrilled to have this recipe for nursery in place of the awful GF cornflakes and icing sugar confections that Ultraviolet comes home with from time to time.

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