Line a small tin or dish with greaseproof paper (approx 20cm x 20cm). Leave the paper overhanging to aid removal.
In a bowl, mix rice crisp cereal with cacao powder.
Melt coconut oil and add to bowl along with syrup. Mix well to combine.
Spoon into your tin. Using another piece of greaseproof paper, press the mix down to form an even and compact base. Place in freezer to set for 20 mins.
Melt chocolate & coconut oil. Pour these along with all remaining ingredients into a blender. Blend until you get desired consistency. (I like mine to have the nutty texture but you can blend for longer to make it smooth).
Remove base from freezer and pour the topping on, spreading evenly. Return to freezer.
After about 20 mins when the topping is lightly set, slice into individual portions then return to freezer for approx 45 mins or until fully set. (If you slice when fully set the chocolate topping cracks and makes it difficult to get even shapes.) Store in airtight container in freezer.
Serve alone as a cold snack or serve with a spoonful of creme fraiche along with homemade ice-cream and fresh fruit as a dinner party dessert.