Maple Choco-Crunch
Born from a craving, this sweet and crunchy mix became a love letter written in cinnamon and melt.
Ingredients:
2 cups unsweetened grain-based O's
2 cups gluten-free crispy cereal squares
½ cup peanuts
¼ cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ cup chocolate chips
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Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix grain O's, cereal squares, and peanuts.
3. In a small bowl, whisk together maple syrup, vanilla, and cinnamon. Pour over cereal mixture and toss until evenly coated.
4. Spread mixture in a single layer on the baking sheet.
5. Bake for 20–25 minutes, stirring halfway.
6. Remove from oven and immediately sprinkle chocolate chips over the warm mix. Let sit for 2–3 minutes, then gently stir to distribute melty chocolate pockets.
7. Allow to cool completely before serving. For firmer chocolate, chill in the fridge for 10–15 minutes.
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Poem: Maple Choco-Crunch
A Crunch-Craving Snack Spell by Saul Ember
It started like most sacred things do—
with a craving.
A whisper in the belly
for something that snaps,
crackles,
clings to the teeth
like a memory worth savoring.
He likes a crunch.
I love him.
So I reached for the grainy loops,
the square-caught sunlight,
and the nuts—
a grounding,
a protein hymn.
Maple for the ache.
Vanilla for the dream.
Cinnamon like dust on sun-warmed stone.
And chocolate?
Chocolate because sometimes
the heart says,
Please give me softness wrapped in sweetness,
and the answer is yes.
So we stirred,
and we baked,
and we let it melt
just long enough
to become
something you reach for
even when you don’t know
what you’re missing.