A new spin on the childhood classic, these are healthy chocolate crackles are just as delicious and much better for you. Perfect for parties or late night chocolate cravings.
Chocolate crackles are a retro Australian childhood favourite that date back all the way to the 1930’s! They were a MUST at birthday parties when I was growing up (along with fairy bread) and I was known to eat my fair share.
These days I don’t have the stomach for the traditional crackles. For those who didn’t grow up with them – they are made with a block of copha (vegetable shortening), icing sugar, cocoa powder, coconut and rice bubbles/krispies. Far from good for you ingredients and they are almost sickly sweet.
So I decided to make my own healthy version that we could all enjoy. These are so delicious you are going to find it hard to stop at just one. But then again, why would you want too!
Chances are you already have most of these ingredients in your pantry now, so why not whip up a batch for dessert tonight?
Healthy Chocolate Crackles
- 1 1/2 cups rice puffs
- 1/3 cup desiccated coconut
- 1 tsp vanilla extract
- 2 tbsp peanut or almond butter
- 3 tbsp cocoa powder
- 2 tbsp rice malt syrup
- 2 tbsp coconut oil
- Combine all ingredients in a bowl and mix until combined.
- Roll mixture into small balls (approx. 1 tbsp of mixture for each) and place on a baking tray. Pop the baking tray in the fridge for an four to let the balls set.
- Place balls in an airtight container and store in the fridge for up to a week, or in the freezer for up to 3 months.
- Make sure whichever nut butter you use is drippy as this is the binder for the balls. If it's not, pop it in the microwave or soften in a saucepan over the stove.
- I made these into balls for a new spin on the traditional chocolate crackle. You can easily pop the mixture into a cake tin and cut into slices after refrigerating for an hour, or even pop spoonfuls of the mixture into paper patty cases for a more traditional look.
- Feel free to sub rice malt syrup for maple syrup or honey.