Malteser Cubes (No Added Sugar)

It’s been almost a month since I stopped eating cane sugar and so far I can’t say I miss it. I’ve actually got to the stage now where if I do eat something made with cane sugar, it seems almost unbearably sweet and rather horrible. That isn’t to say I won’t ever tuck into a sugary treat again, especially if I absolutely can’t miss out on something super special (say a Zumbo macaron in Sydney next month?). Other than that, I’ll pass on the Snakes Alive & Snickers.

Malteser Cubes

In fact, in my sugar-free journey so far I’ve discovered that there are many fantastic lower GI sugar substitutes, such as rice malt syrup, agave syrup and palm sugar. I’ve been quite busy concocting all sorts of delicious snacks to satisfy my sweet tooth (check out my Really Healthy Chocolate Balls) so I haven’t gone wanting. In many cases I’ve been able to recreate regular sweets with my new found pantry friends.

Malteser Cubes came from my mucking around with coconut oil and puffed rice to make crispy slices and bars. A recent pantry clean-out which revealed a tin of malted milk gave me a lightbulb moment: I can make my own Maltesers! Maltesers are touted to be the more ‘healthy’ or ‘light’ chocolate bar option but it’s still pretty darn sweet. It’s certainly not a Low GI food! I needed a guilt-free choc-malt fix.

Malteser Cubes

I did contemplate making my ‘Maltesers’ round but those who have made chocolate crackles before will appreciate why I didn’t. My lovely cubes may not be coated in chocolate but they do pack a definite chocolate and malt punch. Plus, they’re crispy!

The only problem with my Malteser Cubes? They are much easier to eat than the real thing. I’ll need to make a bigger batch next time :)

Malteser Cubes

25g coconut oil (it’s possible to use Copha but coconut oil is so much nicer…)
20g raw cacao powder (or regular cocoa)
35g malted milk powder
50g rice malt syrup
100g puffed rice (I used Freedom Foods rice puffs as it’s lower in salt and sugar)

To Make: Place coconut oil in TMX bowl and melt on 50C for 1 minute/Speed Soft. Otherwise use the microwave to melt oil. Add cacao and malted milk powders and rice malt syrup to coconut oil and combine on Speed 1 for 1 minute until well combined. Add puffed rice to mixture and combine on Speed 3 for a few seconds until puffs are well coated. For non-Thermomixers, it’s a matter of placing all ingredients into a large bowl and combining with a large wooden spoon.

Sample some of the puffs. If not malty enough, add another tablespoon of malted milk powder. If you’d like the mixture to be sweeter, add another 10-20g of rice malt syrup. If happy with the mixture, empty into a lined brownie tin and flatten down firmly with a spoon or flat-backed spatula etc. until about 1.5 cm in height. Place in fridge and allow to set for an hour. When set, use a sharp knife to cut into 1.5 cm cubes. Store in an air-tight container in the fridge. Try not to eat all on first day :)



  1. Nic@diningwithastud

    October 12, 2012 at 1:51 pm

    Great recipe! I need to try this

    • Monica

      October 16, 2012 at 10:30 am

      Thanks :) They don’t last long :|

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