Ingredients

The following ingredients have 12 Servings
  • 1 ½ cups vegan chocolate chips
  • 2 teaspoons coconut oil
  • 3/4 cup vegan gluten free brown rice crisp cereal

Instruction

  • Line a 12-cup muffin pan with cupcake liners. Set aside at room temperature. Clear some space in the freezer for this pan—you will need it later.
  • Melt the chocolate using the double boiler method, or do the following: add chocolate chips and coconut oil to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
  • Add cereal to melted chocolate. Using a rubber spatula, stir and fold until well incorporated. Scoop about 2 tablespoons of this mixture into a cupcake liner. Repeat until all liners have been filled. Gently tap the muffin pan to create smooth, even cups.
  • Freeze for 15-20 minutes. Enjoy! Storing instructions below.