Ingredients

3 cups rice puffs

1/4 cup Hazelnut Cashew Cacao Spread

1/2 cup rice malt syrup

1 bar 70% dark chocolate

2 tbsp coconut oil

A pinch of salt

Method

1. Melt chocolate and coconut oil in a heat resistant proof bowl placed over a pot.
2. Then removed the bowl from the heat and added in the hazelnut spread, rice malt syrup, and sea salt.
3. Once the liquid ingredients were well combined add the rice puffs and mixed well.
4. Finally place the mixture in a cake tin and pressed it down firmly.
5. Decorate with walnuts for horns, peanuts for ears, candy eyes and red M&M for the nose.
6. Let it sit several hours in the fridge before cutting.

Delish recipe by @thrivebay