I'm going to keep it real with you, when I was younger, I was the kid who would go to birthday parties just for the junk food and the party bags. If we were to flash back 10 years, you would easily find me at the food table, eating copious amounts of fairy bread, cake, party pies and my all time favourite, chocolate crackles.
If you don't know what I'm talking about, chocolate crackles are clusters of rice bubbles coated with cocoa, copha and icing sugar - an extremely unhealthy party treat, but one that was oh so delicious to my childhood self.
Flash forward to 2019 and of course the traditional recipe makes me cringe! So, of course, I did what I do best, and created a healthy (and in my opinion, much tastier) version of the old beloved Chocolate Crackle.
VEGAN | GLUTEN FREE | REFINED SUGAR FREE | GUILT FREE
1/3 cup of cacao
1/3 cup of coconut oil
1/3 cup of rice malt syrup
1/3 cup of peanut butter (or your preferred nut butter)
1/3 cup of shredded coconut
1 small handful of peanuts, roughly chopped
2 1/2 cups of rice puffs
Crack of pink Himalayan sea salt
In a large mixing bowl, add the cacao, coconut oil, rice malt syrup, peanut butter and Himalayan sea salt and stir with a spatula until smooth and glossy.
Next, add the shredded coconut, peanuts and rice puffs and gently fold into the chocolate ensuring that you cover all of the ingredients evenly (be gentle as you don't want to crush the rice puffs).
Using a silicone cupcake mould, or patty pans, scoop 2 heaped tablespoons of the mixture into each mould. Repeat this step until you have run out of mixture.
Place the tray in the freezer and allow the chocolate to harden before eating - this may take roughly 30-40 minutes.
Store your chocolate crackles in the fridge or freezer - they will last several weeks in the freezer.
Now, the final, and most important step of this recipe is to prepare yourself for the childhood flashbacks that you'll have whilst devouring these guilt free chunky chocolate crackles...
You can thank me later.