Sponsored Recipe

A tasty, chocolatey delight that is free from gluten? Yes, please! The deliciously crunchy, gluten free grains of NEW Coco Pops® Gluten Free, paired with coconut and nuts, come together to create this irresistible Gluten Free Coco Pops® Slice.

Coco Pops - the tasty breakfast treat that kids and kids at heart have loved for generations – is now available in gluten free, so even those living a gluten free lifestyle can enjoy it.

Try this delicious gluten free recipe prepared by Nicole Percy using Kellogg’s® Coco Pops® Gluten Free -  crunchy, gluten free grains of puffed rice with cocoa that look and taste just as good as the original Coco Pops - without the gluten!

Ingredients

150g butter
1/2 cup peanut butter, or any nut butter
1/4 cup of honey
1 cup roasted almonds, roughly chopped
1 1/2 cups of shredded coconut
1/4 cup cocoa powder
4 cups of Kellogg’s® Coco Pops® Gluten Free

Ganache Icing Ingredients
200g chocolate, finely chopped
3/4 cup cream
Optional toppings: shredded coconut, freeze-dried raspberries or powder, cocoa powder.

Method

1. Grease and line a 33x23cm slice tin (or similar size) with baking paper.
2. In a large pot melt the butter, peanut butter, and honey over low heat.
3. Stir well to combine and remove from the heat.
4. Add almonds, coconut, cocoa powder and Kellogg’s® Coco Pops® Gluten Free. Stir until well combined.
5. Press mixture firmly into tin and refrigerate for 20-30 minutes until firm to the touch before icing.
6. For the ganache, place the finely chopped chocolate in a heatproof bowl. Heat the cream until almost boiling, remove from heat and pour over the chocolate. Leave for 3 minutes then whisk until glossy. Spread or drizzle over the slice and sprinkle with optional topping if using. Refrigerate for about 2 hours until set before cutting. Store in an airtight container in the fridge.

Notes:

If you are not a fan of almonds, add an extra cup of Coco Pops Gluten Free or coconut. 

Recipe prepared and photographed by Coeliac NZ Ambassador Nicole Percy.