1. Chop the Marabou Bites and the cranberries, then mix them with the puffed wheat in a bowl.

2. Chop the Marabou Milk Chocolate coarsely and melt slowly, either in a bowl over a pot with simmering water or in the microwave. If the melted chocolate seems too thick, you can add some coconut oil to thin it out a bit. Pour the melted chocolate over the wheat mixture and until everything is evenly coated with the chocolate. Use two teaspoons to place small portions of the mixture on a piece of baking parchment or a baking mat. If you use a baking mat for macarons with circles on it, for example, you already have the perfect size for the cookies. Place the dough portions as compactly as possible on the parchment/mat and let cool down and harden. If your kitchen is warm you should place them in the fridge. Store the finished cookies in the fridge as they tend to soften with warmer temperatures. After all, you want the chocolate to end up in your mouth and not sticking to your fingers.