Well your kids don’t have to miss out on the memories. Here is a healthy and delicious re-do on the classic chocolate crackle.
This recipe only requires a handful of ingredients, and there is no baking involved! No baking pretty much means that it is a fool-proof recipe. When it comes to the puffed rice, you can really use any puffed cereal that you like. I would try to avoid tradition rice bubbles, and go for a healthier option such as puffed quinoa or millet. If you do want to use rice bubbles, at the least go for an organic, lower sugar version than Kellogs Rice Bubbles.
I do have to mention though, these modern day chocolate crackles are not as sturdy as the original. The use of coconut oil instead of copha causes them to melt if the temperature is above 25 degrees. Whilst copha is derived from coconut oil, it has been hydrogenated to make it solid at room temperature. I haven’t been able to find any concrete evidence on the health benefits/risk of using copha. However, it is not questioned that when we alter the natural structure of fats, the fats become damage which in turn causes damage and inflammation within our body. So for now, I would leave to copha out.
Something you could experiment with is using a portion of coconut butter or cocoa butter instead of coconut oil as these stay solid at room temperature. Both a delicious ingredients, but are generally very expensive.
Ideally these Chocolate Crackles are enjoyed straight from the fridge.
So make up a batch of these and have them ready in the fridge for a surprise after school treat.
UPDATE – the thermomix version is now added to the bottom of the recipe box.
- ¾ C coconut oil
- 2 Tbs honey
- ¼ C raw cacao powder
- ½ C nut butter (you can use peanut, almond or cashew)
- ½ C desiccated coconut
- 2 C puffed cereal (try either rice, quinoa, corn or millet)
- Melt the coconut oil
- Combine the coconut oil, honey and nut butter.
- Stir well to combine
- Add in the cacao powder, desiccated coconut and puffed cereal.
- Stir well to combine
- Line a muffin tray with paper cases.
- Fill paper cases with mixture.
- Place in the fridge to set for around 2 hours.
- Store in the fridge in an airtight container for up to 2 weeks.
- Place all the ingredients, except for the puffed cereal into the mixing bowl. Set timer for 2 minutes, temperature 60 degrees on speed 3. Warm for a little longer if the mixture is not melted and combined well. Depending on the climate you are in, will affect cooking time.
- Place puffed cereal in a seperate bow. Pour the chocolate mixture over the cereal and gentle stir to combine.
- Divide mixture into paper cases and place in the fridge to set.