200g dairy free dark chocolate melts
2 tbsp coconut oil
1 scoop Bondi Protein vegan powder
1 cup of rice puffs
- Place the chocolate and the coconut oil in a heatproof bowl. Microwave for 30 second bursts to melt and stir before melting again. Do this until the chocolate is completely melted.
- Add the rice puffs into the bowl and combine with a spatula.
- Spoon the mixture into the donut tray and place it in the fridge for 1-2 hours until the chocolate has set.
- Store in an airtight container for up to 1 week.