# What You'll Need:
→ Base
01 - 2 cups (60 g) cocoa rice cereal (Coco Pops)
02 - 1 cup (100 g) mini marshmallows
03 - 1/4 cup (4 tbsp; 60 g) unsalted butter
04 - 3.5 oz (100 g) milk chocolate, chopped
05 - 1/2 tsp vanilla extract
→ Coating and Decoration
06 - 1/3 cup (50 g) icing sugar for dusting
07 - 1/4 cup (30 g) sliced almonds (optional)
→ Salad Bed
08 - 2 cups (40 g) baby spinach or fresh mint leaves
09 - 1/2 cup (80 g) fresh strawberries, halved (optional)
# Method Steps:
01 - Line a baking tray with parchment paper for shaping the clusters.
02 - In a heatproof bowl, melt butter and chopped chocolate over simmering water or in short microwave intervals until smooth.
03 - Stir mini marshmallows into the melted mixture until just melted and combined.
04 - Remove from heat and mix in vanilla extract thoroughly.
05 - Gently fold in the cocoa rice cereal until evenly coated with the chocolate mixture.
06 - With lightly greased hands, form small oval clusters resembling pinecones; press sliced almonds onto the surface if using.
07 - Place shaped clusters on the tray and refrigerate for 20 minutes until firm.
08 - Lightly dust each pinecone with icing sugar; arrange baby spinach or mint leaves on a serving platter, place pinecones atop, and garnish with strawberries if desired.
