Step 1

In a double boiler over medium-low heat, melt the chocolate and 1 teaspoon coconut oil

Step 2

To form the chocolate base, pour the mixture into 12 silicone cupcake molds and freeze until hard

Step 3

Meanwhile, prepare the crispy rice cereal mixture

Step 4

In a medium saucepan, melt 1 tablespoon coconut oil over medium heat

Step 5

Add the tahini, honey and salt and whisk until smooth, about 45 seconds, moving quickly so the tahini does not crystallize

Step 6

Remove from the heat and whisk in the vanilla and INBLOOM Beauty Aura (if using)

Step 7

Place the crispy rice cereal in a medium bowl, then pour the tahini mixture over the top

Step 8

Add the desired amount of sprinkles and mix well

Step 9

Remove the cupcake molds from the freezer and divide the cereal mixture among the molds, lightly pressing down on the mixture so it adheres to the chocolate base and creates a nice shape

Step 10

Chill in the freezer for at least 30 minutes, then enjoy!