Chocolate puffed rice cereal (coco pops)

Ingredients

• 250 g long-grain rice
• 3 tbsp coconut oil
• 4 tbsp maple syrup (or honey)
• 2 tbsp cocoa powder

Materials

• Non-stick pan
• Bowl
• Parchment paper
• Airtight container

Preparation

• First, let's prepare the puffed rice.
  We only need one non-stick pan. Heat it on high, and once the pan is completely hot, add a handful of rice (enough to cover the surface of the pan).
  
  The trick to puffing the rice without burning it is to constantly shake the pan over the heat, without lifting it to maintain the heat. (Leave it still for 2 seconds, shake it, leave it still again, and shake again.)
• The rice will start to puff and make a sound like popcorn, but without actually popping. When the grains are puffed and lightly toasted, quickly pour them into a bowl before they burn.
  
  Continue doing the same with the remaining rice.
  
• For the coating: in a bowl, combine the coconut oil and maple syrup, and heat in the microwave for 40 seconds.
  Add the cocoa powder and mix.
• Pour the mixture over the puffed rice. Mix until everything is well coated.
  
• Now, to let the mixture dry and set, bake it for 12 minutes at 160°C (320°F).
• And that's it! Time for breakfast or a snack :)
  

Observations

* It can be stored for up to 2 weeks in an airtight container.
* For a savory version, mix it with spices and butter. They make a crunchy addition to your salads :)

Questions

Photos of members who cooked this recipe