- 1 cup coconut oil (room temperature or melted on stove)
- 1 ½ cups peanut butter
- ½ cup coconut milk
- ½ cup cocoa powder
- 1 cup shredded unsweetened coconut
- 2 cups of crispy rice (whole grain/organic) (Riu Crispys’)
- 2 tsp vanilla
- 2 drop pens of stevia
- Mix all ingredients until blended.
- Spoon into mini cups cake containers.
- Put in freezer for 2 hours.
- Pull out, keep in fridge.