Cuori di Farro Soffiato {Puffed Farro Hearts}

Thu, 02/15/2018 - 15:47
Difficult Level
Cooking Time
10 minutes + 30 minutes in the refrigerator

In Italy, the torta al riso soffiato or “puffed rice cake” is a popular modern dessert for festivities like Carnival, Valentine’s Day and birthdays. It’s made with puffed rice, Mars and butter. It is often made in a variety of shapes: round, rectangular, squares or hearts.  A healthier alternative are these cuori di farro soffiato, or “puffed farro hearts” made with three natural ingredients: puffed farro, cashew butter and honey.  You can eat them as is or add a beautiful pink frosting made without artificial dyes.

Serves: 4


cashew butter
1/2 cup whole grain einkorn
1/2 cup
2 cups natural puffed farro
cashew butter
1/4 cup
coconut oil
1 tablespoon
raspberry power
2 teaspoons freeze dried raspberry powder


In a small pot, add the cashew butter and honey, then heat over low stirring constantly for 20-30 seconds until well combined. In a large bowl mix together the puffed farro and cashew butter/honey mixture.

Line a cookie sheet with parchment paper. Slightly wet your hands with water then form hearts and refrigerate.

To make the cashew frosting, add the cashew butter, coconut oil and freeze dried raspberry powder to a small pot. Heat over low while stirring constantly until well mixed.

Decorate the farro hearts with the frosting and top with more dried raspberry powder if desired. Refrigerate until the frosting is firm, about 20-30 minutes. Store in the refrigerator or freezer.