MAKES – 12 PREP TIME – 15MINS INGREDIENTS – 11 DIFFICULTY – EASY
– 100g almonds, plus extra chopped almonds to serve
-1/4 cup (70g) almond or other nut butter
-1/3 cup (65g) coconut oil, melted
-3/4 cup (50g) shredded coconut, plus extra to serve
-2 tbs rice malt syrup
-1 tsp ground cinnamon
-1 tsp vanilla extract
-5 cups (100g) puffed rice
-2/3 cup (160ml) maple syrup
-140g coconut oil, melted, extra
-2/3 cup (70g) cacao powder (from health food stores and selected supermarkets)
1.Grease holes of a 12-hole muffin pan and line with baking paper.
2.Whiz almonds in a food processor until roughly chopped. Add nut butter, coconut oil, shredded coconut, rice malt syrup, cinnamon, vanilla and 2 tbs maple syrup, and pulse to combine.
3.Divide among holes of muffin pan, using a spoon to press down. Freeze for 10 minutes or until slightly firmed.
4.Meanwhile, to make topping, combine extra coconut oil, cacao powder and remaining 1/2 cup (125ml) maple syrup in a jug.
5.Divide among muffin holes. Freeze for a further 30 minutes or until set. (Remove from pan and keep chilled if not serving immediately.)
6.Top with extra almond and shredded coconut to serve.