Cooking Steps
Toast the muesli and cornflakes till brown. Let them cool.
Combine muesli, cornflakes, honey and almond butter, and shape them into small balls with your hands.
Keep them on a parchment paper-lined tray and refrigerate for 30 minutes.
Meanwhile, make the cashew frosting by blending cashews, 1/4th cup butter, 1 tsp vanilla essence and 1 tbsp maple syrup in a mixer jar into a creamy mixture.
Prepare the cream cheese frosting next by mixing together cream cheese, yogurt, choco flakes, 1/2 tsp vanilla essence and 1 tbsp maple syrup in a bowl.
It’s time to prepare the cone next. Roll a slice of brown bread into a thin layer.
Brush it with 1/4th cup of melted butter and maple syrup on both the sides.
Make a cone with a flexible cardboard like a cereal box. Cover it with an aluminium foil.
Place the bread around the cone and seal the two ends with 1 tsp maple syrup to form the cone shape.
Place the inverted cardboard cone with the bread on a parchment lined baking tray and bake for 15 minutes at 180°C.
Once the bread cone is ready, remove the cardboard cone and cool it.
Take out the muesli cornflakes balls from the fridge at this stage.
Fill the cooled cone with the cream cheese mixture, place three (or as many possible depending on the size of the cone) muesli cornflakes balls on top and cover them with the cashew choco flakes frosting.
Top with chocolate chips if you wish. Serve immediately.