Growing up in Australia, chocolate crackles were a regular fixture at kids’ birthday parties. I personally loved them in all their sugary glory. But it’s actually pretty easy to whip up a healthier version.
Instead of using hydrogenated fats, table sugar and processed cocoa powder as per the typical recipe, you can easily use raw extra virgin coconut oil, a less refined sweetener and raw cacao powder instead. I love to use Bare Blends Raw Peruvian Cacao. It gives such an intense chocolatey flavour and a nice hit of antioxidants. For sweetener, pure maple syrup, rice malt syrup or honey will all work.
I also use puffed brown rice in the recipe. You can buy puffed brown rice from health food shops or in the health food section at many supermarkets. It does have a slightly earthier flavour, but I personally like it. You could use puffed white rice if you prefer for these chocolate crackles.
Gluten-free | Vegan
- 2 x 20ml tablespoons extra virgin coconut oil, softened
- 2 x 20ml tablespoons pure maple syrup (or rice malt syrup or honey)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup Bare Blends Raw Peruvian Cacao
- Pinch of fine sea salt
- 1 cup puffed rice
- Mix the coconut oil, rice malt syrup, vanilla extract, cacao powder and salt in a bowl until smooth. All the puffed rice and stir until the rice is well coated in the chocolate mixture.
- Place 8 mini muffin cases on a tray. Spoon the mixture into the cases and leave in the fridge to set.
- Store in the fridge or freezer.