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Chocolate Crackles | Gluten free, vegan friendly, extra crunchy

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 3 ingredients 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 a few tablespoons added.

Collagen – Optional only. I love to add a scoop or two 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 and add peanut butter. Combine until smooth.
  2. Add puffed rice and combine really well until all of the rice puffs are coated.
  3. Divide between 6 silicone muffin moulds or paper cases.
  4. Optional – sprinkle with desiccated coconut.
  5. Freeze for 25 minutes.
  6. Remove from the moulds and store in the fridge for up to 5 days.


Need more chocolate? I think you will love my

  • 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

Healthy Chocolate Crackles

Prep Time 10 minutes
Setting time 30 minutes
Servings 6 crackles


  • 70 grams dark chocolate
  • 25 grams peanut butter
  • 1 cup rice puffs
  • 1 tbsp collagen (optional)
  • 1-2 tbsp desiccated coconut (optional)


  • Melt chocolate and peanut butter together. Mix well until smooth and combined.
  • Add rice puffs and coconut + collagen (if using). Combine well ensuring all rice puffs are coated in the chocolate mixture.
  • Divide the mixture between 6 silicone muffin moulds or liners.
  • Place in the freezer for approximately 30 minutes to set.
  • Remove from moulds and serve**, or store in an air tight container in the fridge for later.


** 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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