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Ingredients

  • Crispy Rice cereal (gluten free if desired) or Rice Krispies cereal
  • 1/4 cup coconut butter We use Ecoideas Coco Natura Organic Coconut Butter
  • 1/4 cup smooth almond butter or peanut butter, sugar & salt free We use Nuts to You
  • 1/2 cup + 3/8 cups 100% virgin coconut oil We use PC Organics
  • 3/8 cup cocao powder unsweetened We use Navitas Organic Cacao Powder
  • 1/2 tsp peppermint flavouring or 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup Swerve or sugar if preferred

Instructions

  • Place cookie cutters onto a sheet pan lined with silpat. Pour in a thin layer of crispy rice cereal. Place into the freezer for 10 minutes.
  • In the meantime, measure out the remaining ingredients (excluding the cripsy rice). Heat in microwavable glass measuring cup, (which is easy to pour) or on the stovetop in a medium saucepan over low heat until melted. Timing will depend on the power of your microwave or stove. When microwaving, we start with 10 seconds on high power, then stir. Microwave again if needed. Stir well to combine.
  • Take the sheet tray out of the freezer and immediately pour the melted chocolate mixture over the krispy rice. Re-stir liquid occasionally (it settles). If the chocolate seeps, you can add some cripsy rice around the perimeter to stop the flow.
  • Put into the freezer for 20-30 minutes. Be sure liquid is set before removing.
  • Decorate in advance and put back into the freezer until ready to use, cover with cling wrap.
  • Bring out of freezer when ready to eat and serve immediately.