makes 12-18 pieces, depending on size
gluten-free, dairy-free, paleo, egg-free, yeast-free
4 cups puffed rice crisps
2/3 cup raw cacao powder
1 teasp. Himalayan sea salt.
2 cups shredded toasted coconut
1 cup coconut oil
4 Tbsp almond, peanut or other nut butter
6 Tbsp. pure maple syrup
Line a large or 2 smaller baking sheet/s with silicon mats or parchment paper or line muffin tins.
Mix rice crisps, cacao powder, salt and coconut in large bowl.
In saucepan, melt together coconut oil, nut butter and maple syrup.
Add wet to dry ingredients and mix well..
With spoon or scoop, put mounds on the baking sheet/s or fill muffin tins.
Refrigerate (or better freeze) 60 min or more. Enjoy.
(have kleenex ready to clean your fingers or – better – lick them clean…)
Keep in fridge or freezer.