Grown up Chocolate Crackles

Gluten-free | Refined sugar-free | Dairy-free | Vegan friendly | Nut-free | 

Make 9-10 portions 

Why it’s delicious

Chocolate crackles were fancy fodder for this kid back in the day. The sugar and chocolate laden rice bubble treats were often seen at school fetes, in fortunate lunch boxes and at kids birthday parties with their festive brightly coloured cupcake cases. 

In my version of these childhood favourites, I’ve created a rather grown up treat packed full of health giving ingredients whilst still full of delicious nostalgia. 

Helpful hints and tips 

In this recipe I use my Sweet as Fibre Syrup which is a prebiotic gut healthy alternative to honey, golden syrup, rice malt syrup, molasses, maple syrup and pancake syrup which won't spike your blood glucose or raise your insulin levels.

It is a 100% natural plant based prebiotic chicory inulin fibre syrup  that will support a healthy digestive system and we are so proud to now be able to offer it as part of Bridget’s Healthy Kitchen. Please check out or online store to order. 

Make sure to use good quality, sugar-free dark chocolate. You can purchase some HERE. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list before you buy. 

Ingredients 

• 20 g (0.7 oz) buckwheat puffs or 30 g (1 oz) quinoa puffs or about 2 cups
• 2 tbsp Sweet as Fibre Syrup
• 20 g (0.7 oz)  unsweetened shredded or thread coconut
• 25 g (0.8 oz) raw cacao powder
• 1 tsp vanilla powder or vanilla extract
• 60 g (2 oz) extra virgin coconut oil, melted

Toppings

• 50 g (1.7 oz) dark sugar-, gluten-, dairy-free chocolate chips
• 1 tsp extra virgin coconut oil
• 1 tbsp unsweetened shredded coconut or coconut threads
• Mineral salt

Method

1. Line a cupcake tin with 10 cupcake cases. 
2. Mix together the quinoa or buckwheat puffs, fibre syrup, coconut, cacao powder, vanilla and melted coconut oil. Stir until the ingredients are well combined. 
3. Evenly push 1 to 2 tablespoons of the mixture into cupcake cases.
4. Place the chocolate and 1 teaspoon of coconut oil into a small heatproof bowl and position that bowl over a small pot of simmering water, ensuring the base of the bowl does not touch the water. 
5. Stir the chocolate until it melts and then remove from the heat. Drizzle the warm chocolate over the top of the crackles and then finish them off with a few bits of coconut and a small pinch of mineral salt. 
6. Allow the crackles to harden in the refrigerator for 30 minutes. They can be stored in an airtight container in the fridge for up to 1 week.