Place the chopped dark chocolate in a heatproof bowl and set over a saucepan of simmering water (don’t let the bowl touch the water). Stir until melted.
Stir Coco Pops® Gluten Free cereal into the melted chocolate, ensuring evenly coated.
With a spoon, fill mini cupcake cases and place on a baking tray.
Chill in the refrigerator for one hour until set.
Recipe and photo credit: Coeliac NZ Ambassador Nicole Percy
