60g puffed rice
35g cacao powder
6 tbsp maple syrup
5 tbsp coconut oil
2 tbsp peanut butter
1 tbsp freeze dried raspberries
1 tbsp pistachios (crushed)
1 tbsp desiccated coconut
Add the coconut oil, cacao powder, maple syrup and peanut butter into a saucepan and gently heat for a few minutes until melted.
Take the mixture off the heat, pour into a mixing bowl and add the puffed rice. Stir the mixture well.
Spoonful the mixture as nests on greaseproof paper.
Sprinkle over the raspberries, pistachios and dessicated coconut.
Leave in the fridge to set overnight.