Chocolate Coconut Rice Crispy Cupcakes (Marshmallow-Free)

Prep Time15

Servings: cupcakes or bars if you put them in a loaf pan

2 cups Nature's Path gluten free chocolate koala crisp cereal
1/2 cup shredded unsweetened coconut
2 tablespoons unsweetened cocoa powder
1/4 cup dairy-free mini chocolate chips
1/4 cup full fat canned coconut milk scoop out a 1/4 cup of the cream only at the top of the can
1/4 cup creamy peanut butter unsweetened with no additives
1/2 cup pure maple syrup
1 teaspoon vanilla extract optional

1/4 cup creamy peanut butter w/no added oils/sugars use raw almond butter for a raw version such as Dastony
3-4 tablespoons full fat coconut milk depending on desired thickness (use only the cream from the top of the can, there should still be some left from making the cupcakes)
1/4 cup raw agave nectar or syrup
2 tablespoons coconut flour this is what makes the frosting thick, so no subs
1/2 teaspoon vanilla extract

1. Combine the cereal, shredded coconut, cocoa and chocolate chips in a large bowl and stir well.
2. Next, scoop a 1/4 cup of cream from the top of the coconut can and add to a small pot, along with the peanut butter and syrup and whisk well. Turn to medium heat, and once boiling, whisk constantly for about a minute until you notice it thickening. Turn off the heat and stir in the vanilla.
3. Pour the liquid over the dry ingredients and stir until well combined. Spoon the mixture into 7 paper liners in a muffin pan, shaping them as cupcakes with a dome top. Put in the fridge until firm and set. Alternatively, you could just press the mixture into a 9X5 loaf pan or even an 8X8 pan (depending on how thick you want them), lined with parchment paper, and I'm sure that would work too.
4. Keep them stored in the fridge to retain their shape and remove a few minutes to soften some before serving. I actually like them straight out of the fridge though!

Make sure to use only the cream from the coconut milk and not the water part, or the frosting will be runny. Start with 3 tablespoons and add more at the end, if you want it creamier. Combine all the ingredients into a bowl and beat with an electric mixer until creamy and fluffy, about a minute or two. Chill in the fridge to firm up, if desired. Either spread over cupcakes with a butter knife or decorate with a piping tip. Garnish with shredded coconut!

Gluten-free, oil-free