Preheat your oven to 350°F. Start by pulsing the cereal in a food processor until it resembles a smooth flour.

Then, add maple syrup and coconut oil, pulsing until it forms a dough. Don't worry if it's a bit crumbly, that's okay! Grease a mini muffin tin well.

Take 1 tablespoon of dough, roll it into a ball, and press it into each muffin cavity, using your thumb to make an indentation. Bake for 8-9 minutes, then let cool.

Now, onto the ganache. In a small pot on the stove over medium heat, warm the coconut milk until it starts to simmer.

Remove from heat and add chocolate chips, stirring until smooth.

Fill each cookie cup with the chocolate ganache and allow them to cool.

You can enjoy them as they are, or top them off with a raspberry or strawberry for extra pizzazz!