Chocolate crackles are pretty much the standout of traditional party foods in Australia – along with fairy bread which is my ultimate favourite party treat!
A lot of people do not know this, but the traditional chocolate crackles recipe was first published by the Australian Women’s Weekly back in the 1930s. Ever since, these little chocolate cuties have been appearing in every kid’s birthday party. Ultimately, a birthday party is not a birthday party without chocolate crackles.
However, these days many children are suffering from food intolerances and allergies; therefore, can no longer enjoy eating classical party food – chocolate crackles being one of them. Now, parents are having a difficult time making treats that their children can appreciate. However, I have made life easier for these parents by making a chocolate crackle recipe that is free from gluten, dairy, refined sugar and soy. They are super healthy, but also super tasty!
Growing up in Australia, I have eaten MANY chocolate crackles. These crunchy, chocolate, coconut treats were always immediately gobbled up as soon as they appeared. If was not hard to tell when they were around as I would see children with huge, chocolate-covered smiles smeared across their faces. It is almost impossible to eat one of these without getting chocolate all over lips as a child.
Instead of using hydrogenated fats, table sugar and processed cocoa powder as per the typical recipe, I have used raw extra virgin coconut oil, organic maple syrup and raw cacao powder. However, you can easily substitute the maple syrup for 1/4 cup of honey or 1/2 cup of rice malt syrup instead. I prefer using maple syrup in this recipe as honey is too sweet and overpowers the chocolate flavour, and rice malt syrup is just not sweet enough!
Also, if does not matter which puffed rice you use. You can add either white or brown rice puffs. You can buy puffed brown rice from health food shops or in the health food section in many supermarkets. It does have a slightly earthier flavour, but I personally like it.
Chocolate Crackles
GF DF V
Serves 12 - 14
INGREDIENTS
Crackle
- 3 cups rice puffs
- 1/2 cup desiccated coconut
- 1/3 cup cacao powder
- 3 tbsp buckwheat flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil (melted)
Topping
- 1 cup vegan chocolate (roughly chopped)
METHOD
Preheat the oven to 180 degrees on fan bake. Place all of the dry ingredients into a bowl. Add the maple syrup and melted coconut oil into the bowl and mix all of the ingredients together until completely combined. Spread the chocolate crackle mixture evenly over baking paper on a flat tray. Put the tray into the oven and bake for 8-10 minutes. Set the chocolate crackle mixture aside for 10-15 minutes to cool down.
Melt the chocolate in a saucepan over medium heat until smooth. Pour the melted chocolate over the chocolate crackle. Place the tray in the fridge for 15-20 minutes to allow the chocolate crackle to become firm and for the chocolate topping to set.
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