Prep time
15 mins
Total cook time
50 mins
Serves
8-10 people
Level
Easy
About the recipe
This is such an Easy and delicious gluten-free, egg-free, and dairy-free vegan recipe that those junk-food lovers won’t even know it’s for those with food sensitivities! These Desert Roses’ chocolatey crunchy goodness will keep you coming back for more!
There are two recipes in this bundle: one with coconut oil (vegan) and the other with butter. You choose which is best for you! This is a no-bake recipe
Ingredients
Recipe #1: with coconut oil (vegan)
- 1 1/8 cups (200 g) dark/milk chocolate (a baking chocolate bar is best)
- 4 tablespoons (56 g) coconut oil
- 3 1/8 cup (100 g) unsweetened cornflakes
- 2-3 pinches of salt if you want sweet-salty dessert (optional)
- ¼ teaspoon vanilla (optional)
This recipe may also be done with white chocolate.
Storage: they preserve well in an air-tight container for up to one week. If it is too warm in your home, it’s best to keep them in the frig.
Recipe #2: with butter
- 1 1/8 cups (200 g) of dark/milk chocolate (a baking chocolate bar is best)
- 4 tablespoons (56 g of unsalted butter)
- 3 1/8 cup (100 g) of cornflakes
- 2-3 pinches of salt if you want sweet-salty dessert (optional)
- ¼ teaspoon vanilla (optional)
Preparation
- Line muffin tins with cupcake liners.
- Measure out the cornflakes. It’s best to have the full cornflake which helps the volume and crunchiness of the dessert rose cookie.
- Melt the coconut oil (Recipe #1) or butter (Recipe #2) in a pan on low heat.
- Add the finely chopped chocolate (or baking chocolate chips) in a double broiler to the oil/butter, mixing often.
- Add the salt (if you desire a saltier desert rose) and vanilla.
- The chocolate mixture is ready when everything is evenly melted together and have created a homogenous liquid mixture.
- Slowly poor the chocolate mixture over the corn flakes, while at the same time folding the chocolate mixture into the cornflakes with a spatula. Do this gently to avoid breaking the cornflakes. Do not press down on the mixture with the spatula!
It will take about 5 minutes of folding and lifting the spatula before all the flakes are covered evenly with chocolate.
8. Using a tablespoon, fill the lined muffin cups with the chocolate covered cornflake mixture. (If you don’t have muffin cups you can simply put the same quantity in heaps on wax paper). Lifting up and creating a little teepee with the very cornflakes adds extra decoration and crunchiness to them.
9. Lightly sprinkle the tops of the desert roses with sugar (or salt if you would like them a little salty), coconut flakes, powered sugar, or almond flour.
10. To let them set, put them in the refrigerator for at least 30 minutes. They may also set at room temperature if your home isn’t too warm.
