Eating cereals in a traditional way with milk has never been my thing.
I still adore them because they are perfect for breakfast or as an afternoon snack.
I just happen to prefer them in other form. Also this way they are easy to take with you in a hurry :)
CEREAL CHOCOLATE CAKES
300 g preferred puffed cereal (I used millet but you can use rice, wheat etc.)
200 g chocolate/nut spread of your choice (I used biological hazelnut chocolate)
200 g cream cheese/ricotta
2 teaspoons vanilla sugar
Mix together the chocolate spread, fresh cream cheese / ricotta and vanilla sugar. Add the cereals and mix well. Divide in a muffin tins and put in a fridge for half an hour. Serve with your morning tea or coffee. Keep the cakes always in a cool place and consume in a few days.