Melt chocolate using your preferred method and set aside.
Heat rice maple syrup and coconut oil over low heat until softened and add to chocolate. Mix well to combine.
Add mint essence and stir well to combine.
Add rice bubbles and coconut to a large bowl and mix together.
Add chocolate mixture to rice bubble mixture and stir quickly to combine well.
Line a baking tray with parchment paper and press mixture into the tray VERY FIRMLY. So firmly that you slightly crush the rice bubbles. This will help it to stick together and not crumble when you cut it into pieces.
Pop in fridge or freezer to set - approx. 30-60 minute.
Cut into 18 pieces and enjoy.
Can be stored in an air tight container in the fridge for 1-2 weeks or freezer for 4 weeks.
102 calories each
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