Biscoff Chocolate Crackles
Ingredients
- 100g Dark Chocolate
- 1/2 cup Coconut Oil
- 1/4 cup Maple Syrup
- 1/4 cup Chocolate Protein Powder (@macr0mike)
- 1/2 cup Desiccated Coconut
- 2 cups Rice Puffs
For the Biscoff Layer
- 1/4 cup Biscoff*
- 1/4 cup Rice Puffs
- 1 tbsp Coconut Oil
Preparation
Add dark chocolate, coconut oil, maple syrup, and protein powder to a bowl. Microwave to melt.
Stir through desiccated coconut and rice puffs until evenly covered and mixed.
Using half the mixture, spoon into muffin cases (silicone ones recommended) and put in the fridge to set.
Make the Biscoff layer by melting Biscoff spread with coconut oil and stirring through rice puffs.
Add the Biscoff layer on top of the base and top with the remaining chocolate mixture.
Store in the fridge for 4-5 days.
