Click here to printChocolate Crackle
A new favourite recipe of mine, I am delighted to have found an alternative to the chocolate rice crackles that appear on children’s party tables. The texture of these quinoa-based crackles is divine with the shredded coconut offering a nice chewy texture. With a slight salty sweet flavour, I bet you’ll love these as much as I do. Top these with Tahini Choc Easter Eggs.
Serves 9
ingredients
- 2 cups puffed quinoa
- 2 cups Desiccated Coconut
- 1 cup Shredded Coconut
- ½ cup Cacao Powder
- 1/8 tsp sea salt
- ½ cup rice malt syrup
- 1 cup Coconut Oil
- 1 cup Cacao Butter
- 2 tbsp almond butter
method
- Step 1 :Line muffin trays with cupcake liners / patty’s.
- Step 2 :Combine quinoa, coconut, cacao and sea salt in a medium to large sized bowl.
- Step 3 :Add rice malt syrup, coconut oil, cacao butter and almond butter and mix well.
- Step 4 :Scoop 2 – 3 tbsp of mixture into each cupcake liner and set in freezer for 30 – 60 mins or until firm.
- Step 5 :Top with Tahini Choc Easter Eggs. Best consumed within 30 minutes of removing from the freezer.
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