Homemade cereal type Chocapic

Ingredients

• 250 g wheat flour (all‑purpose type)
• 25 g unsweetened cocoa powder (unsweetened)
• 1 pinch salt
• 1 tablespoon baking powder (about 12 g)
• 40 ml avocado oil (or neutral oil) (high‑temperature oil, can be replaced by canola or sunflower oil)
• 2 tablespoon maple syrup (can be replaced by honey or white/brown sugar)
• 130 ml whole milk (can be replaced by plant milk for vegan version)

Instructions

1. Mix the dry ingredients

   In the mixing bowl, pour 250 g flour, 25 g unsweetened cocoa, a pinch of salt and 1 tablespoon baking powder. Mix well until you obtain a homogeneous powder.

   Time: PT3M

2. Incorporate the liquids

   Add 40 ml avocado oil, 2 tablespoons maple syrup and, gradually, 130 ml milk. Mix by hand (or with a mixer) until the dough forms a large soft ball.

   Time: PT5M

3. Form the dough

   Gather the dough into a compact ball. It should be slightly sticky but manageable.

   Time: PT2M

4. Prepare the sheet and preheat the oven

   Line a baking sheet with parchment paper. Preheat the oven to 170 °C.

   Time: PT5M

   Temperature: 170°C

5. Shape the cereals

   Take a small portion of dough, roll it between your fingers and flatten it with your thumb to form a small “petal” (or simply form small balls if you’re short on time). Repeat until the dough is exhausted.

   Time: PT15M

6. Baking

   Place the sheet in the oven and bake for 12 minutes at 170 °C. Watch the colour: they should stay pale, not golden.

   Time: PT12M

   Temperature: 170°C

7. Cooling

   Remove the sheet from the oven and let the cereals cool completely on the sheet. They will harden as they cool.

   Time: PT5M

Nutrition Facts

Calories

395

Protein

3.5 g

Carbohydrates

63 g

Fat

13 g

Fiber

3.3 g

Ingredient Substitutions

• Instead of wheat flour: rye flour, oat flour (for gluten‑free version)
• Instead of unsweetened cocoa powder: sweetened cocoa (adjust sugar)
• Instead of baking powder: baking soda + cream of tartar (1 g + 2 g)
• Instead of avocado oil (or neutral oil): canola oil, sunflower oil
• Instead of maple syrup: honey, white sugar, brown sugar
• Instead of whole milk: almond milk, oat milk

Equipment Needed

• mixing bowl (large bowl)
• tablespoon / teaspoon
• spatula or wooden spoon
• baking sheet
• parchment paper
• oven
• stand mixer (optional) (optional)

Critical Steps — Do Not Skip

• Mix the dry ingredients uniformly.
• Do not over‑knead the dough.
• Shape the petals quickly to avoid drying out.
• Do not overbake (12 min at 170 °C).

Chef Tips from the Video

• Use good‑quality cocoa for an intense chocolate flavor.
• For a vegan version, replace the milk with almond milk and the maple syrup with agave syrup.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight box.

Freezer: Not recommended, texture deteriorates.

Room temperature: 3 to 4 days in an airtight container at room temperature.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; shape the petals on the day of baking.
• Bake a large batch, then freeze the cereals in a sealed bag (they will stay crunchy).