1 cup coconut oil
Half cup desiccated coconut
Quarter cup cacao powder
Half cup maple syrup
4 cups organic puffed rice
12-16 cupcake liners (12 for large servings or 16 for small)
1. Combine coconut oil and maple syrup in a saucepan and stir over low heat until the coconut oil has melted (do not boil). Remove from heat and allow to cool.
2. Add cacao powder, desiccated coconut, and whisk until everything is combined.
3. In a large bowl mix together the puffed rice and coconut oil mixture
4. Spoon the mixture into your cupcake liners and refrigerate until solid (4 hours). The mixture will settle at the bottom of the bowl, so stir the mixture occasionally while you are spooning the mixture into the cases.
You can freeze these treats up to 3 months!
For some tasty flavour additions, try adding vanilla essence, melted dark chocolate or chocolate chips. Even peanut butter if you are not peanut-free.
The liquid coconut oil and cacao mixture will settle quickly to the bottom of the bowl while you are spooning into the cases. Stir occasionally to ensure the mixture is distributed evenly.
Best served straight from the fridge