Chocolate rice crispy cakes that are dairy-free!
Line a cupcake tin with 12 paper cases.
Melt the chocolate, margarine and golden syrup together. I did this on a double boiler but you can do it in short bursts in the microwave too, mixing each time.
Add the rice crispies and melted chocolate mixture to a large bowl. Mix well using a wooden spoon, until all of the crispies are well coated in chocolate.
Place a few spoonfuls of the mixture into each paper case. You may be able to get a few more cakes out of this mixture, depending on what size you make them.
Place the crispy cakes into the fridge for 1 hour, or until the chocolate has fully set.