Melt the coconut oil in a saucepan over very low heat.
Whisk in maple syrup and cocoa until smooth.
In a large bowl, place rice bubbles and coconut
Pour warmed mixture into the dry bowl and mix well until combined.
If there is too much wet mixture add a small amount of extra rice bubbles until combined.
Spoon into mini cupcake liners (or normal sized liner) and place in freezer until set.
Chocolate crackles need to be kept in the fridge or freezer until ready to serve