Ingredients
4 cups rice bubbles
1 cup desiccated coconut
1 cup icing sugar
250g Clackline Valley Extra Virgin Olive Oil - a mild variety might be preferable
3 Tablespoons of cocoa

Method

In a large bowl, mix rice bubbles, icing sugar, coconut and cocoa, then add the olive oil and mix well.
Spoon mixture into paper patty pans and refrigerate until firm.
This may take 24 hrs because olive oil sets differently to traditional copha.
Eat straight away after serving as olive oil will melt if left out of fridge.