J had his first real chocolate experience today and he loved it! We made dairy free chocolate krispie cakes together and it was such and easy and fun thing to do if you don’t fancy getting all the things together for some proper baking.
There is lots of great dairy free chocolate out there. We love Plamil and Kinnerton because they are also made in a nut free facility. Lots of good quality dark chocolate – like Green and Blacks – is dairy free but always check the ingredients as some of the cheaper brands are not. Many of them also carry a ‘may contain’ warning so it will depend how sensitive your child might be or what you are comfortable with.
I gave J some of the Green and Blacks dairy free chocolate to try but it is so bitter he turned his nose up at it! However, once it was mixed with a little golden syrup to sweeten it up he couldn’t get enough of it! And he thought mixing – and obviosuly eating – the dairy free krispie cakes was just great fun.
J gets up really early so we often start baking before the rest of the world is awake. So at 6.30am we made dairy free chocolate krispie cakes. A simple classic that are great for snacks or parties.
- 150g Krispies
- 200g Dairy free Chocolate
- 2 large tablespoons golden syrup
- Melt the chocolate and golden syrup together in a bowl over a saucepan.
- Add the krispies and stir until well coated.
- Press down firmly into a greased tin and leave to set in the fridge (about 2 hours)
This is one of my favourite treats! What a lovely expression on his face : )
I may have to go home and treat myself… erm I mean treat my daughter to these tonight!
there is nothing I love more than a photo of a chocolate faced toddler 🙂 Rice krispie cakes are fab, I make them and use them for models on my celebration cakes 🙂 Thanks for linking up to Kids in the Kitchen x
such a great recipe for young kids to help with. #kidsinthekitchen
So useful to know that good, dark chocolate can be dairy-free. Love the pic of him with chocolate on his face! I have a chocolate biscuit cake in the Tickle Fingers Cookbook that I think he’d love. You just need to use dairy-free spread instead of butter. x #KidsintheKitchen
I thought this sounds perfect treat for my daughter who has a real sweet tooth but since been advised she’s is dairy tolerant – I’ve found things somewhat challenging
I tried these today but made a hash of it – think perhaps I got the bowl /chocolate too hot and burnt it as the substance texture changed from smooth but lumpy to all broken up and bitty ! Binned !
Advice would be appreciated ?
Hi Lisa. Make sure the bowl of chocolate is over/in a saucepan of water and the bowl does not touch the bottom. If it touches the bottom or gets too hot it is very easy to burn and go bitty. If you have a microwave you can put it in for 1min, stir and then check it after 15 second bursts until it’s melted. Let me know how you get on and if I can help with anything else.