Preheat the oven to 325° F. Line a baking sheet with parchment paper, and evenly spread out a layer of desiccated coconut.
Toast the desiccated coconut for 7 minutes or until it’s golden brown on the edges. Then take it out of the oven, and stir it around. Mix the edges into the center, so that the white parts of coconut underneath are brought up to the top and exposed.
Bake for another 4-5 minutes or until completely, but lightly golden brown. Take out of the oven and put aside to let cool. Preheat the oven to 375°F for the cereal mixture.
Next, in a large mixing bowl, combine the puffed brown rice, oats, half of the chocolate chips, chia seeds, ground flaxseed, and chopped walnuts.
In a small mixing bowl, microwave the coconut oil until it’s completely melted. Stir in the vanilla, salt, coconut sugar and cocoa powder.
Mix the wet ingredients with the dry ingredients and make sure the dry cereal mixture is fully coated with the oil-sugar mixture.
Evenly spread the mixture between two lined baking sheets.
Bake the cereal at 375°F for 10 minutes, and then stir the cereal around the pan, allowing the melted chocolate to cover the cereal.Then bake for another 5-10 minutes, until crunchy and fragrant. Then take it out of the oven and let it cool.
Take the other half of the chocolate chips and finely chop them.
Put the cooled cereal back into a large mixing bowl and mix in the toasted coconut, chopped chocolate chips, and the last 3Tbs. of coconut sugar. This is the step you add the sprinkles if you so choose.
Store in an air tight container for 1-2 weeks.