Revised/updated March 30, 2014
One of my all time favourite comfort sweets is puffed wheat squares. Traditionally made with loads of corn syrup, white and brown sugar, I created this recipe using raw agave nectar as the sweetener. Syrup of the agave cactus, it is sweeter and has a slower glycemic load than than sugar, so I used less.
For this batch I used Camino fair trade unsweetened cocoa and Camino 71% bittersweet fair trade chocolate (feedback from readers suggested the previously posted recipe using unsweetened chocolate was a bit too bitter for many). I don’t recommend the well-known brand of baking chocolate for this recipe – I find its quality is quite chalky and doesn’t work well.
Raw Agave is available at most supermarkets in the organic or natural foods section; Earth’s General Store; Blush Lane Market; Planet Organic; Bosch Kitchen Centre; most health food/vitamin shops; and even Costco (though it’s not raw). Because Earth’s General Store was out of puffed wheat, I used puffed kamut – puffed spelt or even puffed rice will work just fine.
So, the recipe works. I tested it again this afternoon – it’s chewy and chocolately, not like the traditional one, but in a really rich and fudgy way that one or two pieces is way more satisfying and way less cloying. If you encounter problems, you may be using inexpensive chocolate or cooking the mixture too long or over too high heat. Using medium-low takes longer so don’t rush it – when it does come to a bubble, it will cook quickly. As always, if you have questions or problems, feel free to get in touch.
Click here for the print version of the recipe – let me know how it works for you.