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Combine chia seeds and water in a medium-sized pan and let sit for 2 minutes. Add brown sugar and let dissolve over medium heat until it begins to simmer. Add coconut oil, cinnamon and salt, stirring until coconut oil has melted. Remove from heat and stir in coconut until well mixed.
Line a baking sheet with parchment paper. Pack approximately 1-1/2 tbsp coconut mix into a 1 tablespoon measuring spoon and tap firmly onto parchment to release mound shape. Repeat to make 24 mounds. Freeze for 30 minutes.
Break CADBURY DAIRY MILK® bars into pieces and place into a medium heat proof bowl. Microwave for 1 to 1-1/2 minutes in 30 second increments, stirring in between until melted. Reserve 2 tbsp of melted chocolate for drizzling.
Dip each frozen mound almost halfway into chocolate and replace onto parchment. Drizzle each with reserved chocolate. Let set in the fridge. Best stored refrigerated in an airtight container lined with paper towel for up to 2 weeks.
Portion = 20g each
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