- 1/2 cup honey
- 2/3 cup natural peanut butter
- 4 cups Erewhon Crispy Brown Rice Gluten Free cereal
- 4 oz. heavy cream
- 1 1/4 cups dark (60% cacao) chocolate chips
In a large pot, heat the honey and peanut butter over low heat. Stir frequently until the they are well combined. Turn off the heat. Stir in the brown rice cereal. Stir until all of the cereal is coated. Place the mixture into a large bowl. Cover and refrigerate for one hour.
In a small saucepan, heat the cream over low heat until just warm (do not boil). Stir in the chocolate chips. Whisk the mixture constantly until all of the chocolate is melted. Spread the chocolate into a shallow baking dish. Cover and refrigerate for at least one hour, or until the chocolate has cooled and is firm to the touch.
Line a baking tray with parchment paper and set aside. Remove the chocolate from the refrigerator. Scoop out the chocolate into balls, 1 teaspoon in size. Using 1/4 cup of the brown rice mixture, press the cereal mixture around the chocolate to form a ball. Be sure to press the cereal around the chocolate tightly. If the cereal begins to stick to your hands, lightly wet your hands.
Place the cereal balls onto the baking tray. Gently press a popsicle stick into the center of each ball. Place the baking sheet into the refrigerator until ready to serve.