METHOD
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Place the Puffed Rice into a large mixing bowl and line a muffin tray with cupcake liners. Set both aside.
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Heat the Little Pots, coconut oil and sweetener in a saucepan over a low heat until coconut oil has melted, then add in the chocolate to melt and whisk until silky smooth
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Pour the chocolate mixture into the shredded wheat and stir with a wooden spoon to evenly coat
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Spoon the mixture into the prepared cupcake liners, and place in the fridge for a couple hours to set hard.
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Once set, fill with more Little Pots and any favourite toppings!
