(Makes 6)

200g dairy free dark chocolate melts
2 tbsp coconut oil
1 scoop Bondi Protein vegan powder
1 cup of rice puffs


  1. 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.
  2. Add the rice puffs into the bowl and combine with a spatula.
  3. Spoon the mixture into the donut tray and place it in the fridge for 1-2 hours until the chocolate has set.
  4. Store in an airtight container for up to 1 week.