# What You Need:
→ Base
01 - 2 cups (60 g) cocoa rice cereal (Coco Pops)
02 - 1 cup (100 g) mini marshmallows
03 - 1/4 cup (4 tablespoons or 60 g) unsalted butter
04 - 3.5 oz (100 g) milk chocolate, chopped
05 - 1/2 teaspoon vanilla extract
→ Coating & Decoration
06 - 1/3 cup (2.5 tablespoons or 50 g) icing sugar for dusting
07 - 1/4 cup (30 g) sliced almonds, optional for added texture
→ Salad Bed
08 - 2 cups (40 g) baby spinach or mint leaves for garnish and serving bed
09 - 1/2 cup (4 oz or 80 g) fresh strawberries, halved, optional
# How To Make:
01 - Line a baking tray with parchment paper to prevent sticking.
02 - Gently melt the butter and chopped milk chocolate together using a double boiler or microwave in 30-second intervals, stirring until smooth.
03 - Add mini marshmallows to the melted mixture and stir until they just melt and blend evenly.
04 - Remove the bowl from heat and stir in the vanilla extract thoroughly.
05 - Fold in the cocoa rice cereal gently ensuring all pieces are coated with the chocolate mixture.
06 - With lightly greased hands, shape the mixture into small oval clusters resembling pinecones. Press sliced almonds into the surface if using, to mimic pinecone scales.
07 - Place shaped pinecones on the prepared tray and refrigerate for 20 minutes until firm.
08 - Lightly dust each pinecone with icing sugar to create a snow-like effect.
09 - Arrange baby spinach or mint leaves on a serving platter as a bed. Place the chocolate pinecones atop and garnish with halved strawberries if desired. Serve chilled.
