Chocolate crackles were synonymous with party when I was a wee kiddie. Weren’t they? Was it the same for you? It was absolutely no kind of birthday celebration at all if chocolate crackles weren’t on the table, but being a wholefoods lover these days I looked back over that recipe and cringed… copha (hydrogenated coconut oil, which is basically a couple of steps away from being a plastic), rice bubbles (would you like some puffed white rice with your sugar?!), icing sugar (because the recipe needed more sugar), desiccated coconut and cocoa. Not really my idea of a nourishing treat these days…. so in the interest of keeping the ‘chocolate crackle at parties’ tradition alive, I made a much more nourishing version ❤️
There are a few of these recipes floating around the interwebs and many are using things like puffed quinoa, puffed buckwheat… puffed something. I’m not a puffed things fan because the grain has been processed, the fibre lost and its nutritional qualities overall, reduced. I went for the gorgeous Loving Earth chocolate buckinis as a rice bubble (and puffed grain) replacement here, which is activated buckwheat kernels that will give us a nice little nutrient hit! The chocolate buckinis are a wholefood mix that is mostly used as cereal (now chocolate crackles 😉) and contains organic activated buckwheat, organic evaporated coconut nectar, organic coconut chips, organic cacao powder, organic currants, organic raw cacao nibs and organic cranberries. They practically made the recipe for me 😀though a few additions have made these crackles extra tasty and given them some gumption so they stick together. All other ingredients bar the maple syrup and raspberry essence are from the lovely folks at Honest to Goodness….. this is not a sponsored post either, I just love the quality of their products and the company ethos.
Hope you enjoy these! ❤️
- 2 cups Loving Earth Chocolate Buckinis
- 1/2 cup desiccated coconut
- 1/4 cup cranberries
- 1/4 cup raw cacao nibs
- 1/3 cup raw cacao powder
- 1/2 tsp vanilla powder
- 2 – 3 Tbsp (40 – 60ml) maple syrup (There is already some sweetener in the buckinis so I prefer 2)
- 1/4 cup coconut oil
- 1/3 cup cacao butter
- 6 drops of raspberry essence (optional)
- Handful of goji berries to decorate (optional)
- In a large bowl, mix together the buckinis, desiccated coconut, cranberries, cacao nibs, cacao powder, vanilla, maple syrup and raspberry essence if using
- Combine the coconut oil and cacao butter in a small saucepan and melt over a low heat. Do not let it boil, and switch it off as soon as everything is melted
- Pour the oil mixture into crackle mixture and stir until everything is well combined
- Spoon into mini cupcake papers or mini silicon moulds, then sprinkle with goji berries if using and place in the fridge to firm up (at least one hour)
- Try not to eat them all in the one day!
Just a note for the low fodmappers…. there are a few ingredients in here you need to have in very small amounts so I would just stick to one chocolate crackle.