These crunchy cornflake clusters are proof that cereal isn’t just a breakfast food! Topped with a sprinkle of toasted almonds, coconut flakes and sea salt. Just a warning: they are seriously addicting!
2 cups semi-sweet chocolate chips (we used Enjoy Life)
3/4 cup natural creamy almond butter (we used Wild Friends)
4 cups One Degree Organics Gluten Free Sprouted Corn Flakes
1/2 cup chopped roasted almonds, plus more for garnish
1/4 cup unsweetened shredded coconut, plus more for garnish
Sprinkle of flaky salt (we used Maldon)
Combine the chocolate chips and almond butter in a large bowl and melt in microwave (in 30 second increments) or over a water bath. Stir well until mixture is completely smooth. Add the Corn Flakes, chopped almonds and coconut and stir until well combined and cereal is completely coated.
Drop by large spoonfuls (or using an ice cream scoop) onto a parchment lined baking sheet. Top with additional chopped almonds, shredded coconut and a light sprinkle of flaky salt. Chill in refrigerator until set, approximately 30 minutes.