Hands-On Time
20 Mins
Total Time
1 Hour 5 Mins
Makes 22 cups
Grace Elkus

How to Make It

Step 1

Spray a 24-cup mini muffin tin with cooking spray. Place the Honey Nut Cheerios in the bowl of a food processor and pulse until finely ground and the consistency of flour. Add the almond butter, salt, 3 tablespoons coconut oil, and 3 tablespoons honey and pulse until well combined.

Step 2

Press scant tablespoons of the mixture into the cups of the mini muffin tin. Place in the freezer.

Step 3

In a medium-sized bowl, stir together the cocoa powder, vanilla, the remaining ½ cup coconut oil, and remaining 3 tablespoons honey. Remove the muffin tin from the freezer and spoon chocolate mixture into each cup until it is entirely covered. Garnish each bite with Cheerios, then return tray to the freezer until solid, about 35 to 45 minutes.

You May Like

Ratings & Reviews