• Fill two 12-hole muffin tins with muffin paper liners - I used 16 paper liners in total. Slightly oil with cooking spray. Set aside.
• In a non-stick saucepan, over medium heat, or in a microwave-safe bowl melt coconut oil and sweetener on low heat. Stir once in a while and stop when the oil is just melted, don't simmer or boil.
• Remove from heat, and whisk in salt and vanilla extract.
• In a large mixing bowl, stir puffed rice, cocoa powder, and desiccated coconut until the rice is evenly coated with the cocoa.
• Pour the melted coconut oil mixture onto the puffed cereal and stir for about 1 minute, until all the puffed rice is coated with the mixture.
• Fill each prepared muffin paper liner with the mixture.
• Place the trays in the fridge for 1 hour or 20 minutes in the freezer to harden the crackle faster.

Storage

• Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month in freezer bags and thaw in the fridge the day before.