Melt the cocoa butter with the cocoa powder over a water bath and stir until smooth.
Add the cinnamon, the chopped dates, maple syrup and a pinch of salt.
Finally add the cornflakes and the muesli.
With two teaspoons place small heaps on a baking tray with baking paper.
Let the chocolate crossies set in the fridge for at least 30 minutes. Store in a cool
and dry place.