Just in time for Easter, we’ve created a delicious sweet treat that gives the original a run for its money. Sweet, creamy, caramelly, chocolatey, crunchy, and a little hint of saltiness, we don’t think you’ll be looking back at your old crackle recipe!
A great nut-free option to take to school for class parties or kids birthdays, that are still lots of fun, but not completely loaded with refined sugar (we’ve used a splash of maple for this recipe). The tahini and maple combo gives our crackles a caramel flavour (and a little protein and calcium not found in the original), and you’ll still have the memories flooding back to you with the chocolate and coconut oil combination that makes a crackle, a crackle.
Preparation time: 10mins
Chilling time: 30mins
Serves: 15 mini muffin sized crackles
¼ cup cacao butter or coconut oil*
1/3 cup tahini
1 tbsp maple syrup (or sweetener of choice)
1 tbsp cacao nibs
1 tbsp cacao powder
3 cups puffed brown rice or puffed quinoa
50g dark chocolate, melted, optional
Salt flakes to sprinkle, optional
- Melt the cacao butter and / or coconut oil over a double boiler until it has completely liquefied.
- Remove from the heat and whisk through the tahini and maple syrup until well combined.
- Add in the cacao powder, cacao nibs and puffed rice, and stir until the rice is well coated.
- Distribute the mixture between your mini muffin cups or chocolate molds.
- Drizzle the crackles with melted dark chocolate and sprinkle with a pinch of salt flakes if you wish.
- Place in the fridge to chill for at least 30 minutes before serving. Keep refrigerated unless serving to avoid them melting, especially if using 100% coconut oil instead of the cacao butter.
*Note: cacao butter will keep its shape longer at room temperature, whereas coconut oil will melt quicker. If you have coconut oil at home, simply store with an ice brick if they will be sitting out for a while, or keep refrigerated until needed.
Stir through a tablespoon of nuts, seeds, shredded coconut or dried fruit to add a different flavour to your crackles.
Turn your crackles into little Easter nests and top with berries.
Swap the cacao powder for carob powder and omit the cacao nibs if you are sensitive to caffeine.
Make this Download the full recipe in PDF format
Created by Melbourne Naturopaths Regina Eylward-Piko & Bree Jenner
© The Health & Wellbeing Studio 2019