1. Line a baking try with parchment paper and set aside.
2. On the stovetop, melt peanut butter and coconut puree together in a double boiler.
3. Add chocolate and mix until completely melted.
4. Remove from heat and add icing sugar. Mix until sugar is well incorporated.
5. Place crispy rice cereal in a large bowl. Add warm cholate mixture and mix until well blended.
6. Using a spoon, portion out bite-size dollops onto the parchment paper and refrigerate until well set. *At least 30 minutes. They can also be cooled and set in the freezer if time is a constraint. Keep cool until ready to serve.

*Feel free to add any other type of candies or salty flavourings like bacon or potato chips to these chocolate treats.