Preparation: 15 minutes Serves: 16
1⁄2 cup coconut oil
3 tablespoons rice malt syrup
1⁄4 cup raw cocao powder
1⁄2 desiccated coconut
2 cups puffed rice
1⁄4 teaspoon cinnamon
Prepare two muffin tins with 16 paper cases.
1. Gentle heat the coconut oil in a saucepan over low heat.
2. Remove from the heat and stir in the rice malt syrup. Add cacao powder, coconut and puffed rice. Sprinkle cinnamon. Mix well.
3. Spoon mixture into paper cases and refrigerate for 2 hours to completely set, then serve.