First make the chocolate coating - in a small saucepan, add the rice malt syrup and organic coconut oil and heat gently over a low heat until warmed. Remove from the heat and stir in the raw cacao powder, stirring well until smooth
Add the brown rice puffs and coconut flakes to a large bowl then drizzle the chocolate coating over top. Stir really well until the brown rice puffs are completely coated. It may seems like you don't have enough chocolate coating, but keep stirring, it will cover it all!
If you are happy with a more soft, chewy coco pop then all you need to do now is spread the coco pop mixture into a baking paper line container and then straight in the fridge until it sets (about 20 minutes or so).
Break it up (it will crumble apart easily) and store in an airtight container in the fridge.
If you prefer a more crispy, crunchy version, then preheat the oven to about 160 degrees. Spread the coco pop mixture into a baking paper lined baking tray (you will need to do two batches).
Bake for 4-8 minutes, stirring around once, until crispy.Watch them closely as burnt cacao is not so nice! Allow to cool completely and store in an airtight container (not in the fridge).
Tips & Hints:
Adding in something like 1/2 cup unsweetened coconut flakes is super nice too, or you could mix it up and use a blend of gluten free oats and rice puffs.
Serve with homemade almond milk or if you’re not dairy intolerant, some organic full fat dairy. Take a mouthful of crispy-crunchy chocolate goodness (or soft’n’chewy if you’re so inclined) and indulge in the childhood nostalgia.