chocolate crispy cake bites

Nobbly-bobbly spiced chocolate biscoff fruit & nut crispy cake bites

Course Cookie, Dessert, Snack
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 108kcal
Author Helen


  • 55 g dark chocolate (2oz OR approx ⅓ cup chocolate chips)
  • 25 g butter (1 ¾ tbsp)
  • 25 g Lotus caramelised biscuit spread (aka biscoff or cookie butter) (approx 2 tbsp)
  • 1-2 drops vanilla extract
  • Pinch cinnamon or mixed spice (I used speculaas spice)
  • 40 g crisped rice (approx 1 ¾ cups)
  • 75 g mixed dried fruit - I used raisins sultanas and dried cranberries (⅓ cup)
  • 15 g flaked almonds (2 ½ tbsp)


  • Melt the chocolate, butter and biscoff spread over a low-medium heat until melted and thoroughly combined - do not allow to boil.
  • Remove from the heat and stir in the vanilla and spice.
  • Add the crisped rice, dried fruit and flaked almonds and gently stir to coat everything in the chocolate mixture.
  • Divide between 12 mini cupcake cases, and refrigerate until set. Enjoy!


If you don't have any Lotus biscuit spread, add a little extra chocolate and butter, and perhaps a tsp or two of syrup.
Per crispy cake: 108 calories, 5g fat, 1g protein, 16g carbs