These healthy ant hill petit cakes are a clever no-bake treat: crunchy caramel crispbreads bound with sugar-free peanut butter, drizzled with dark chocolate and finished with coconut and almonds. They are small, satisfying and perfect with coffee or as a lighter dessert. For more no-bake inspiration, try our No-Bake Cottage Cheese Petit Cakes or Chocolate Potato Cakes (No-Bake).
Ingredients
- 3 caramel crispbreads
- 35 g (2.5 tbsp) sugar-free peanut butter
- 20 ml (4 tsp) milk (1.5%)
- Sweetener to taste (or a little honey)
- 15 g (0.5 oz) dark chocolate
- Coconut flakes and almond petals for decorating (about 5 g)
Instructions
- Crush the crispbreads into medium crumbs.
- Mix the milk, sweetener/honey and peanut butter; microwave about 20 seconds and stir. Combine with the crumbs and shape 4 petit cakes by hand.
- Drizzle with melted chocolate; decorate with coconut flakes and almond petals or crushed nuts.
Tips
- Keep the crumbs medium-sized so the cakes hold together but stay pleasantly crunchy.
- Chill the shaped cakes briefly before drizzling so the chocolate sets neatly.
- For more peanut butter dessert ideas, browse Allrecipes.
Nutrition: per 4 pieces: 420 kcal, protein 12.7 g, fat 24.7 g, carbs 32.8 g