Any Aussie will vouch that chocolate crackles were a pivotal part of their childhood.
Sweet and crunchy chocolate-filled cupcake patty tins were a staple at birthday parties and sleepovers.
While I’ve reimagined the original recipe using natural sweeteners and ingredients, and shaped them into a more bougie crackle ‘pop’ rather than using paper cupcake tins, I have no doubt déjà vu will wash over you from the first bite.
If you’re a chocolate crackle purist you can use cupcake tins, however I love the look of these bite-sized crunchy chocolate morsels, which also reduce disposable waste.
For the crackles, I used Abundant Earth puffed rice, but any puffed grain should work well, including quinoa.
125g almond butter
2 tbs melted coconut oil
1 tbs maple syrup
40g dark chocolate, melted
1 tsp cocoa powder
2 cups puffed rice
1/2 cup desiccated coconut
In a mixing bowl, combine almond butter, coconut oil, maple syrup, and melted chocolate until smooth. Add cocoa and puffed rice and mix well. Allow to firm up slightly in the fridge for five minutes.
Taking one tablespoon of the mix at a time, press into balls and then roll in coconut.
Set in the fridge for 30 minutes before serving.