Chocolate Trail Mix Flake Cakes

24 tbsp CHOC Chick Cacao Powder

400g CHOC Chick Cacao Butter

10-15 tbsp Fruit Syrup or other natural syrup/sweetener (to taste)

1 pinch Rock salt (optional)

100g (¼ cup + 2 tbsp) dairy-free butter

300g (12 cups) cornflakes

3 tbsp brown rice syrup

240g CHOC Chick trail mix (reserve 2 tbsp for sprinkling)

Line a 9inch square tray with baking paper.
 
Begin by making the raw chocolate, place the raw cacao butter in a bowl over a pan of water on a low heat and melt gently.

Once melted add 6 tbsp raw cacao powder and mix well using a metal ballon whisk.

Ensure the heat is low and add the Sweet Freedom / Agave and mix well.

Taste the mix once melted and add more sweetener if you prefer a sweeter taste.

Once completely melted add in the dairy-free butter and brown rice syrup.
 
Stir in the cornflakes and trail mix until everything is fully coated with chocolate.
 
Spoon the mixture into the square tray, and pack it in tightly.
 
Sprinkle over the remaining trail mix, and then set to one side until the cake is set.
 
Once set, cut into 9 squares and store in an airtight container.