Mini Easter Crunchie Cakes!

How cute are these little guys?! Great for making with your kids or for taking to an Easter lunch/gathering. If you like them a little bigger, double the recipe and use larger cupcake cases.

Serves: 16-18 mini crispie cake bites

Ingredients:

1/4 cup peanut butter

1 tbsp coconut oil

1 tbsp sweetener (sugar/honey/maple syrup/xylitol/coconut sugar/granulated stevia etc)

1/2 tbsp vanilla essence

1 cup puffed rice

Instructions:

  • Melt the peanut butter and coconut oil together until smooth.
  • Add in the vanilla essence and sweetener and mix.
  • Add in the puffed rice and mix so they are completely covered.
  • Split between the cupcake cases and refrigerate for an hour before serving. These keep really well in the freezer (and you can eat them straight out of the freezer too for extra crunch!).

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