In a large bowl, whisk together the maple syrup, melted coconut oil, cacao powder, salt, and vanilla until you have a smooth, dark, glossy syrup with no lumps. Add the puffed rice or spelt and toss thoroughly until every single grain is coated and glistening.

Spread in a single even layer on a baking sheet lined with parchment paper.

Bake at 170°C (350°F) for 8–10 minutes — start checking at 7 minutes as they can catch quickly.

Remove from the oven and leave completely undisturbed until fully cooled. This is where the magic happens — the chocolate shell hardens and creates that signature snap.

Once cool, transfer to a glass jar and store at room temperature for up to one week