“a delicious childhood memory”
Chocolate for breakfast – yes, please!
We’ve had our fair share of chocolate goodies for breakfast, from pancakes in many different ways to cronuts and lovely chocolaty muffins. Today, we’re making a healthy twist of one of our most memorable childhood breakfasts – cocoa puffs!
We’ll be doing a homemade version that still offers the same amazing taste only without the additives and artificial sweeteners. You can actually make these homemade cocoa puffs for your kids and let them enjoy their beloved breakfast without you having to worry about their health! Will that make you a real supermom? I say, yes!
The cocoa powder combined with the agave syrup (you can use honey as an alternative) gives an intense chocolate taste, while the vanilla enhances the flavor notes of chocolate by making it more sugary and sweet. I personally found that these homemade cocoa puffs taste so much better than the originals, but they’re not crunchy, and instead remind me of brownies – for which I can’t complain. The homemade cocoa puffs are a wonderful way to start your day!
For this recipe, you’ll need a large mixing bowl, parchment paper, baking sheet, and an airtight container to store the cocoa puffs. The whole recipe is really easy-to-follow, and you’ll be done in half an hour, so let’s begin!
The first thing you want to do is preheat the oven to (180°C) 350°F. This way, you won’t have to wait for it to heat later, or cook the cocoa puff longer.
After this, combine all of the dry ingredients in a large mixing bowl. Mix together the flour, cocoa powder, and salt. If you’re using vanilla powder, add it now and mix it together with the dry ingredients. However, if you’re using vanilla extract, stir it in after the dry ingredients are well combined.
Once the dry ingredients are mixed, stir in the egg, milk, agave syrup, and melted butter, one-by-one, to have better control over the batter. Whisk for a minute or two until you have a solid dough-like batter. The batter will be a little drier than a typical pastry dough, but that’s good.
Let the dough rest while you prepare the baking sheet. Cover it with parchment paper and spray it with cooking oil or melted butter. After this, you can start making the cocoa puffs and sorting them into the baking sheet. To do this, simply pinch a little bit of the dough and roll it in your hands until you make a marble-size ball. Repeat the same procedure until you run out of dough.
Finally, sprinkle a little bit of cocoa powder over the cocoa puffs. Place the baking sheet in the oven and bake for 15 minutes.
When they’re done baking, let the cocoa puffs chill at room temperature for 15 minutes before you store them in an airtight container. The cocoa puffs can be stored for around a week, so you can eat them anytime you want during that period. Of course, you can also make them for a family breakfast and eat them immediately afterward! Enjoy!
|20 minutes||15 minutes||35 minutes||5|
- 2 cups all-purpose flour
- ½ cup of cocoa powder
- 1 egg white
- ¼ cup milk (alternative: almond milk)
- ¼ cup agave syrup
- ¼ cup butter (melted)
- 1 tsp vanilla powder or extract
- ½ tsp salt
- Preheat the oven to (180°C) 350°F.
- Take a large mixing bowl and combine all of the dry ingredients – the flour, cocoa powder, salt, and vanilla powder (if using extract, stir it in with the other wet ingredients).
- Stir in the egg white, milk, agave syrup, and melted butter.
- Whisk all the ingredients until you have a solid dough-like batter (it might be a little drier).
- Pinch off a little bit from the batter and roll it into a marble-sized ball. Repeat the same procedure until you’ve used up all your batter.
- Take a baking sheet and line it with parchment paper, then spray it with cooking oil.
- Place the balls on the baking sheet and sprinkle some cocoa powder over them.
- Bake for 15 minutes.
- When the baking process is complete, take out the baking sheet and let the cocoa puffs cool at room temperature for at least 15-20 minutes.
- After this, serve immediately or store them in an airtight container.