In a medium-sized bowl, mix the nut butter with two tablespoons of honey or brown rice syrup until smooth and well combined.
Add in batches the Kamut puffs or crispy rice cereal to the nut butter mixture. It’s best to use a large spoon to gently stir in the cereal until every grain is well coated with the peanut butter mixture.
Drizzle one tablespoon of honey (or brown rice syrup) on top of the coated Kamut puffs and gently stir it in—you should have one sticky mixture.
Then divide the Kamut or cereal puff mixture evenly into the lined cupcake molds.
Start with ½ tablespoon, firmly pressing the sticky puffs down the bottom of the cupcake liner with the back of a spoon.
Then add another ½ of a spoon, etc.
Repeat the firm but gentle pressing of the coated puffs with each batch until you have generously filled the cupcake holder—repeat with the rest.
Place the filled muffin pan in the freezer and reserve. You can cover it loosely with plastic wrap or parchment paper (optional).
In a small saucepan, add the dark chocolate pieces or semi-sweet chocolate chips and the coconut cream.
Place on stove top over lowest heat setting and stir continuously until the chocolate has melted—the coconut cream will give the melted chocolate a beautiful glossy look and a softer flavor.
Then remove from the heat.
Take the muffin pan with the rice crispy treats out of the freezer.
Take a spoonful of the melted chocolate and make a waving motion to create chocolate streaks over each rice crispy treat—it’s okay if some of these chocolate streaks fall onto the muffin pan instead.
Continue until all melted chocolate is used up. You should have a generous amount of chocolate covering each rice crispy treat
Sprinkle on top some fine coconut shreds and finely chopped nuts of your choice (optional).
Place immediately in the freezer for 4 hours or until the rice crispy treats have sufficiently hardened.
Keep them stored in the freezer, and only remove them when you are ready to eat them.
Remove the cupcake liner and enjoy your rice crispy treat.