Instructions

1. Spray 12 cup silicone muffin pan with cooking spray and set aside. If you don’t have silicone mold use standard cupcake pan, just grease it really well.
2. First wash and dice strawberries, then set aside.
3. In a heavy bottom saucepan, over medium-low heat, stirring gently and constantly with a rubber spatula, melt white chocolate and coconut oil until it is smooth and thin.
4. Next stir in Cheerios cereals.
5. Finally, gently fold in strawberries.
6. Divide the mixture into greased silicone molds.
7. Place in the freezer to set, then remove from the mold and enjoy!
8. Store leftovers in the fridge for 2-3 days or freeze for longer storage.