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Prep: 5 minutes

Cook: 5 minutes

Cool time: 20 minutes in the freezer

Level: EASY

Ingredients:

3 cups of puffed/crispy brown rice or popped quinoa

1/3 c 100% cacao powder

6 tbsp pure maple syrup

5 tbsp coconut oil

2 tbsp peanut butter (or almond butter or any other nut butter)

1 handful of peanuts (or almonds–match whatever nut butter you used)

1. On low heat, stir maple syrup and coconut oil in a saucepan. Add cacao powder and peanut butter, stirring thoroughly until smooth and melted (do not cook for longer than 7 minutes to avoid burning the cacao). Add peanuts.
2. Pour cacao mixture over rice or quinoa puffs. Stir thoroughly until all rice puffs are covered in cacao mixture evenly.
3. Place mixture in individual cupcake liners or in a baking tin lined with foil (makes squares).
4. Optional: melt more peanut butter or chocolate peanut butter over low heat to pour over the top.
5. Freeze for 20 minutes. Cut and enjoy!

Cheers! Good food, good mood, good LIFE!

BONAPPETITLIFE

Contact me with any questions or suggestions: bonappetitlife@gmail.com