Recipe by @nastassia_lamont
- 350 g Rice Krispies
- 250 ml coconut oil (melted)
- 4 scoops Diet Fuel Ultralean Malva Pudding & Custard
- 2 tbsp. cinnamon
Add all the dry ingredients together in a large bowl and mix well.
Add melted coconut oil to the dry ingredients, continue to mix well, ensuring Rice Krispies are evenly coated.
Line 2 cupcake/muffin trays with cupcake/muffin liners and add 1 ice-cream scoop of coated Rice Krispies to the cupcake/muffin cup.
Once the tray is filled, pop it into the freezer and leave for 20 minutes.
Optional Extras: You can add 3 heaped tablespoons of your favourite nut butter to the melted coconut oil.