Ingredients:

• 3 cups Vegan Corn Flakes (We used Gluten Free/Vegan)
• 1 1/2 cups Preferred Butter (We used Sun Butter)
• 3/4 cup Maple Syrup
• 1 cup Pascha Dark Chocolate Chips (We used 100% Cacao - Single Ingredient)
• 2 tbsp Coconut Oil

Equipment:

• BPA Free Silicone Molds (Recommended, but you can make them by molding them yourself)
• Cookie Tray
• Large Cookie Scoop (optional)

Directions:

1. Heat preferred butter and maple syrup over low heat until warm and mix well. Be careful not to burn or heat too fast.
2. Pour corn flakes into bag and smash up into smaller pieces.
3. Add corn flakes to bowl & mix with butter mixture.
4. Spray silicone trays with oil and place on cookie tray (use parchment if not using molds).
5. Using a large cookie scoop fill tray to about 3/4 way full.
6. Place in freezer for 1.5 to 2 hours until firm.
7. Melt chocolate using a double boiler adding coconut oil once melted, mixing well.
8. Place in a bowl large enough to dip bars in and let cool for about 5-7 minutes stirring a few times.
9. Line baking sheet with parchment paper.
10. Take molds out of freezer.
11. Pop out bars and begin to dip and coat with chocolate by placing in the bowl. Turning to coat.
12. Once covered place on parchment lined cookie tray.
13. Return to freezer until hard.
14. Remove and enjoy.
15. Store in freezer in container.

Music by Pavel Bekirov