“Corn thins with a twist”

7/7/22…07/07/2022…7 July 2022…

OR in my world…WORLD CHOCOLATE DAY!!! Possibly one of the BEST days of the year. Just kidding…World Peanut butter Day holds that title LOL…

Not that one actually needs an excuse to eat chocolate or that there needs to be a reason for me to share a healthy but chocolatey recipe…BUT I haven’t spent much time on website and I thought that considering it’s not just your normal day, what better way to start…

The recipe I am sharing is one that I saw doing the rounds on Tik tok so after seeing about 25 different versions and salivating after seeing each, I knew I had to hop on board creating my own spin on things…

The recipes I have seen have used crushed corn thins, corn cakes or rice cakes as the base…I chose to use corn cakes as they were what I had in the cupboard. Most recipes then call for nut butter but I chose to be a bit extra and use some Skinny Food Co White chocolate spread because I am OBSESSED! Yes, the girl who would pick peanut butter as her last meal if ever on death row, is obsessed with another spread…As far as I know Skinny Food Co originated in the UK but South Africa has been lucky enough to finally have it at our disposal!

So, without further ado, in celebration of World Chocolate day 2022, pleeeeeease give this recipe a bash…or at the very least, promise to have something super duper chocolatey, okay??!!

Corn cakes with a twist


  • 6 corn cakes/thins/rice cakes, crushed
  • 1/3 cup Skinny Food Co white chocolate spread or spread of choice
  • 1/4 cup honey or liquid sweetener of choice
  • 1 sugar free dark chocolate bar or 1/2 cup chocolate chips


  1. Line a small dish with some clingfilm and lightly spray with some cooking spray. Set aside.

  2. Add the corn cakes/thins/rice cakes to a bowl and crush them using your hands (Do not use a food processor as you do not want a ‘powder’)

  3. Add the spread of choice and honey to a microwave friendly bowl and pop into the microwave to soften. Stir until a sticky mixture is formed.

  4. Pour this mixture into the crushed corn cakes/thins/rice cakes and GENTLY fold together until all the corn cakes have been coated.

  5. Using clean (and slightly damp hands) press the mixture into the prepared tray as tightly as possible.

  6. Add the chocolate to a microwave friendly bowl and melt. Once melted, spread over the top of your freshly created treats before popping into the freezer to set for an hour.

  7. Once set, use a hot knife and slice and then keep refrigerated or in the freezer.

Jo's Notes

I cut mine into 16 bars.



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