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Ingredients
2 cups brown rice puffs
20 g coconut oil (melted)
1 tbsp maple syrup
1 tbsp cocoa powder
1/2 tsp cinnamon
3 tbsp granulated sweetener (stevia)
Salt
Optional
10 g chocolate protein powder
Directions
Step 1: Set oven to 130c and prepare a tray with baking paper.
Step 2: In a small bowel, combine melted coconut oil, syrup, cinnamon, cocoa and salt.
Step 3: In a large bowel, add the rice puffs and pour in the liquid mix, stirring to coat it all.
Step 4: Spread across the baking paper with a spatula so it cooks evenly.
Step 5: Sprinkle with granulated sweetener and another sprinkle of salt (trust me).
Step 6: Cook for 20 minutes. When removing from oven, toss the rice puffs around to spread heat.
Step 7: Let sit for at least 10 minutes or until completely cool - this is when they crisp up.
Store in a sealed container or jar, eat within 7 days.
Notes
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Best served with milk in cereal or in granola bowel.
About the Recipe
Coco Pops were my favourite cerial as a kid, and this recipe takes me back to the days of staring at the back of the cerial box. Seriously, what was in these cause they were addictive? I found the secret ingreient... salt and cinnamon. It brings out the chocolate flavour like a punch to the face. If you put chocolate in anything, most cases adding cinnamon and salt will elevate it.
Perfect for when you are craving...
chocolate ✨cereal ✨breakfast ✨crunchy ✨crispy ✨chocolate milk ✨nostalgia
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