½ cup shredded coconut
4 cups Rice Bubbles
½ cup slivered almonds, toasted
200g dark chocolate
100g milk chocolate
20g copha or virgin coconut oil
Line 10 ⅓-cup capacity muffin pans with paper cases.
Place coconut in a large frying pan over medium heat. Cook, stirring, for 2-3 minutes or until toasted. Transfer to a large bowl with rice bubbles and almonds.
Combine dark and milk chocolate and copha in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts.
Add the chocolate mixture to the Rice Bubble mixture, stir to combine.
Spoon evenly among the prepared muffin pans. Place in the fridge for 30 minutes or until chocolate sets.