Average rating: 5.0 • Rated by 2 users
Total time: 1 h 10 min
Preparation time: 10 min
Cooking time: 1 h
Cooking method: Other
With Easter around the corner, many of us will be on the hunt for Easter Eggs around the garden. But for those of us who are dairy-free, the hunt for suitable Easter Eggs starts much earlier. So, here at The Coconut Collaborative we’ve got creative with our Little Pots for a recipe the whole family can enjoy!
Pour the puffed rice into a large mixing bowl and line a muffin tray with cupcake liners. Set both aside.
Heat the Little Pots, coconut oil and sweetener in a saucepan over a low heat until coconut oil has melted, then add in the chocolate to melt and whisk until silky smooth.
Pour the chocolate mixture into the shredded wheat and stir with a wooden spoon to evenly coat.
Spoon mixture into prepared cupcake liners, and place in the fridge for a couple hours to set hard.
Once set, fill with more Little Pots and any favourite toppings.
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