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Chocolate Crackles | Gluten free

Oh the classic chocolate crackle. It made an appearance at almost every birthday in the 80’s and 90’s right? Unfortunately, I do a mini spew thinking about the main ingredient called for in the traditional recipe – vegetable shortening/copha YUCK! Not only is this highly inflammatory (made from seed oils) but it is ultra processed using harsh chemical processes.

Never fear, chocolate crackles are not a thing of the past! You just need this healthy version which only requires four ingredients (salt doesn’t count) and is ready to eat in less than 40 minutes (including setting time!). This recipe is kid friendly making it a great school holiday activity to get the kiddos involved in the kitchen.

I like the Lindt Australia Excellence range of chocolate blocks because they use minimal, high quality ingredients and they are readily available from the supermarkets. They are often on sale which is a great time to stock up so that you always have a low sugar, dairy free chocolate on hand. The 70%, 85% and 90% Excellence blocks are all dairy free and vegan friendly. For some reason the 78% block contains a small amount of milk fat making it not suitable for vegans.

The best part about this recipe is that the crackles set very quickly in the freezer, requiring only 20-30 minutes before you can pop them out and taste test. Feel free to set the crackles in the fridge if you have a patient sweet tooth.

Lastly, if crackles are your thang, just wait for my golden biscoff crackle recipe. Think biscoff + caramilk have a baby = absolute drools! Recipe coming very soon!

Ok now it’s chocolate crackle time…


Dark chocolate – 70% dark chocolate is the perfect balance for my taste buds. You can use milk, white or dark chocolate in this recipe. Keep in mind the sugar content of whichever chocolate you choose.

Peanut butter – smooth, natural peanut butter is my go-to. Always check the label to make sure there is only peanuts and (maybe) salt in the jar. You can use a different type of nut butter in this recipe but I find that peanut butter gives the best flavour.

Puffed rice cereal – I opt for a healthier version of the traditional rice bubbles as they contain less sugar. You can find a healthy alternative in the health food isle of most grocers but I suggest using whatever works for you. If you already have rice bubbles in the cupboard, use them up!

Salt – any salt will do but I love using celtic sea salt. In fact, it’s the only salt I keep in the house.

Desiccated coconut – optional but I do highly recommend this one. I almost ALWAYS have some desiccated coconut lying around in the cupboard and I much prefer this recipe with coconut added.

Collagen – Optional but I swear it gives these a great texture. I love to add a scoop or two of collagen to my recipes as the powder dissolves into almost anything. You will need to leave this out if you would like the recipe to be vegan friendly.

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

How to make Chocolate Crackles

  1. Melt dark chocolate, coconut oil and peanut butter together until smooth.
  2. Add puffed rice, coconut, salt and collagen, and combine well.
  3. Divide the mix between eight silicone muffin moulds or paper cases.
  4. Freeze for approximately twenty minutes or until set.
  5. Remove from the moulds and store in the fridge for up to one week.


Need more chocolate? I think you will love these recipes

  • Raw notella brownie recipe. No baking required and only one bowl which means less washing up, woohoo! They are gluten free, dairy free and refined sugar free.
  • Keto chocolate crackles


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Healthy Chocolate Crackles

Crowd pleasing healthy chocolate crackles ready in less than 30 minutes and made with just five ingredients. No vegetable shortening or copha.
Course Dessert, Snack
Keyword Chocolate Recipes, Gluten Free, Healthy Snacks
Prep Time 10 minutes
Cook Time 0 minutes
Setting time 20 minutes
Servings 10 crackles



  • Using a microwave, melt chocolate, coconut oil and peanut butter together in thirty second increments until melted and combined.
  • Add rice puffs, coconut, salt and collagen (if using). Use a spatula to combine the ingredients, making sure everything is coated in chocolate.
  • Divide the mixture between eight cupcake liners and place in the freezer for approximately twenty minutes to set.
  • Remove from the freezer and serve straight away or store in an air tight container in the fridge for up to one week


*100g of chocolate is equal to one block of Lindt 70% or 85% excellence chocolate.
** I recommend leaving the chocolate crackles at room temperature for at least five minutes before serving as they can be very hard straight from the freezer.

Did you make your own Chocolate Crackles?

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