Chocolate Puffed Rice Cakes

Instructions

1. Soak the dried fruit in filtered water for no more than 5 minutes. Drain with a sieve and set to one side.
2. Lightly baste a muffin tin (preferably one with a removable bottom). with olive oil.
3. Create a Bain Marie by suspending a large heatproof bowl over a pan of simmering water on a low flame. (Do not allow the base of the bowl to touch the water). It should be a low flame. Melt the coconut oil in golden syrup. Add the chocolate and use a spatula to stir until melted.
4. Add in the puffed rice. Coat with the chocolate.  Add the mixed berries to the mixture.
5. With a spatula, work quickly to transfer the mixture to the tin and leave to set in the freezer for a couple of hours before removing it and placing it in the fridge.
6. Remove the cakes from the tin and served chilled.