In a container, mix the peanut butter, maple syrup and almond powder until you get a paste.
Separate the dough into 14 and form balls.
Divide the balls between 14 mini muffin pans.
With the help of the back of a glass squeeze them.
Melt the chocolate in a water bath.
Once melted, add the coconut oil and mix until the whole is homogeneous.
Then the corn flakes. Make sure that each flake is coated with chocolate.
Place 1 tsp of chocolate corn flakes on the previous preparation. Tamp lightly with your fingers.
Reserve in a cool place until the chocolate is completely frozen.
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