6 tbsp of rice crisp cereal or oats
1 cup of 100% crunchy natural peanut butter
3 or 4 tbsp of Maple syrup pure
2 tbsp of coconut flour
1 tbsp coconut oil
3/4 cups or more of dark chocolate
In a large bowl mix rice crisp cereal, peanut butter , maple syrup pure, coconut flour and coconut oil together to form a very thick mixture. Roll out in small balls about the size of a walnut
Place on waxed paper and refrigerate until hardened for about 30 minutes. Melt the chocolate then dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms or on baking paper. Let the chocolate set before serving.