Oct 05, 2017

Kids love chocolate crackles, and we aren’t ashamed to say that we like to sneak some as well sometimes. Now, the original recipe for crackles required lots of copha (which is rich in saturated fats) and tons of refined sugars. We want to share a much healthier version of the holiday favourite with you.

This chocolate crackle recipe is made with quinoa, coconut oil, organic cacao and some natural sweetening agents. You will love the taste of these, and the coconut really contributes to delightful texture.

They are deliciously chocolatey and just a little salty, so kids and adults should both love them. This recipe is designed to serve nine people. It should take you about fifteen minutes to make and requires that you freeze it for sixty minutes.

    What You’ll Need:
  • Two cups of puffed quinoa
  • One cup of coconut, shredded
  • Two cups for coconut, desiccated
  • Half a cup of cacao powder
  • An eighth of a teaspoon of sea salt
  • A cup of coconut oil
  • Half a cup of rice malt syrup
  • One cup of cacao butter
  • Two tablespoons of almond butter
    Directions:
  • Use muffin trays and line them with cupcake liners
  • Mix the coconut, quinoa, sea salt and cacao in a large bowl.
  • Then, add in the cacao butter, coconut oil, almond butter and rice malt syrup to the mix and stir them well.
  • Take two to three tablespoons of the mixture and scoop into each cupcake liner. Allow that to set in the freezer for half an hour to an hour, or until they are firm.
  • For best taste and quality, you should eat them within about thirty minutes of taking them out of the freezer.

Kids love chocolate crackles, and we aren’t ashamed to say that we like to sneak some as well sometimes. Now, the original recipe for crackles required lots of copha (which is rich in saturated fats) and tons of refined sugars. We want to share a much healthier version of the holiday favourite with you.

This chocolate crackle recipe is made with quinoa, coconut oil, organic cacao and some natural sweetening agents. You will love the taste of these, and the coconut really contributes to delightful texture.

They are deliciously chocolatey and just a little salty, so kids and adults should both love them. This recipe is designed to serve nine people. It should take you about fifteen minutes to make and requires that you freeze it for sixty minutes.

    What You’ll Need:
  • Two cups of puffed quinoa
  • One cup of coconut, shredded
  • Two cups for coconut, desiccated
  • Half a cup of cacao powder
  • An eighth of a teaspoon of sea salt
  • A cup of coconut oil
  • Half a cup of rice malt syrup
  • One cup of cacao butter
  • Two tablespoons of almond butter
    Directions:
  • Use muffin trays and line them with cupcake liners
  • Mix the coconut, quinoa, sea salt and cacao in a large bowl.
  • Then, add in the cacao butter, coconut oil, almond butter and rice malt syrup to the mix and stir them well.
  • Take two to three tablespoons of the mixture and scoop into each cupcake liner. Allow that to set in the freezer for half an hour to an hour, or until they are firm.
  • For best taste and quality, you should eat them within about thirty minutes of taking them out of the freezer.