Ingredients

The following ingredients have 8 Servings
  • 3 cups (135g) chocolate crispy rice cereal*
  • 1/4 cup (20g) cacao powder
  • 1/3 cup (65g) coconut oil
  • 1 cup (240g) non-dairy yogurt**
  • 1 cup (180g) coconut cream***
  • 1/4 cup (80g) maple syrup
  • 1 tsp vanilla extract

Instruction

  • Crush the cereal either in a bag with a rolling pin, or in a food processor or blender (be careful not to blend it too fine!).
  • Mix the cereal crumbs with the cocoa powder and coconut oil until clumpy.
  • Line a muffin pan with paper liners. Drop a spoonful of cookie crumbs into each muffin cup, and press flat.
  • Place in the freezer to harden, and save the remaining cookie crumbs for the cream filling.
  • Stir together all the ingredients for the cream.
  • Gently fold in the remaining cookie crumbs, saving about 1/2 cup for topping.
  • Fill each muffin cup with cream. Top with a sprinkling of cookie crumbs.
  • Freeze overnight.
  • Remove from the freezer 5-10 minutes before serving. Enjoy!
  • Keep in the freezer for up to 2 weeks.