Gluten free, vegan friendly, extra crunch
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 30 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 20-25 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…
- 70g dark chocolate
- 1 BIG tbsp of smooth natural peanut butter (approx 30g)
- 1 cup puffed rice cereal
- Melt dark chocolate and add peanut butter. Combine until smooth.
- Add puffed rice and combine really well until all of the rice puffs are coated.
- Divide between 6 silicone muffin moulds or paper cases.
- Optional – sprinkle with desiccated coconut.
- Freeze for 25 minutes.
- Remove from the moulds and store in the fridge for up to 5 days.
Healthy Chocolate Crackles
- 70 grams dark chocolate
- 25 grams peanut butter
- 1 cup rice puffs
- 1 tbsp collagen (optional)
- 1 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 20-30 minutes to set.
- Remove from moulds and serve or store in the fridge for later.
If you love 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.
I absolutely love knowing when you make one of my recipes, so be sure to tag me or send me a message on Instagram. You can also leave a comment/reply below and let me know what you think :).
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