Wednesday, May 4, 2011

Chocolate Crackles


1 cup confectionary Sugar
1/2 to 2/3 cup cocoa powder
4 cups rice crispies
1 cup unsweetened shredded coconut
1 & 1/4 cup coconut oil (can be purchased at Vitamin shop,, healthfood store and speciality stores)

Sift together the powdered sugar, cocoa into a large bowl.
Stir in the rice crispies and shredded coconut
Melt the coconut oil in a saucepan over a low flame
Add the oil to the dr ingredients and mix well.
Scoop the mixture into cupcake liners and chill in the refrigerator until firm

Note: This dessert needs to be kept in a cool place while being served (over ice) as too much heat will cause rice crispy to become soft.
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