Ingredients
- 100 grams dark chocolate (chopped, 70%)
- 125 grams coconut oil (unrefined virgin coconut oil or copha)
- 105 grams Rice Bubbles Cereal (3 cups)
- 80 grams icing sugar (icing sugar mixture, mixture, 1/2 cup)
- 1 tablespoon cocoa powder
- 40 grams shredded coconut (toasted, 1/2 cup)
- 35 grams slivered almonds (toasted, 1/4 cup)
How to Make
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Step 1: Line two 12 hole (30ml, 1 1/2 tablespoons) mini muffin pans with aper cases.
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Step 2: Combine the chocolate and coconut oil or copha in a heatproof bowl over a saucepan of simmer water and stir with a metal spoon for 5 minutes or until oil and chocolate melt and mixture is smooth.
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Step 3: Combine the rice bubbles, icing sugar, cocoa powder, coconut and almonds in a large bowl and then pour over the chocolate mixture and stir to combine.
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Step 4: Divide evenly among the lined pans and sprinkle with toppings of choice eg coloured sprinkles, caches etc. and then place in the refrigerator for 30 minutes or until firm.
We hope you enjoy this recipe!
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