Chocolate Crackle

Desserts

Chocolate Crackle

By Taline Gabrielian, Hippie Lane

A new favourite recipe of mine, I am delighted to have found an alternative to the chocolate rice crackles that appear on children’s party tables. The texture of these quinoa-based crackles is divine with the shredded coconut offering a nice chewy texture. With a slight salty sweet flavour, I bet you’ll love these as much as I do. Top these with Tahini Choc Easter Eggs.

Ingredients
Method

2 cups puffed quinoa
2 cups Desiccated Coconut
1 cup Shredded Coconut
½ cup Cacao Powder
1/8 tsp sea salt
½ cup rice malt syrup
1 cup Coconut Oil
1 cup Cacao Butter
2 tbsp almond butter

Step 1Line muffin trays with cupcake liners / patty’s.
Step 2Combine quinoa, coconut, cacao and sea salt in a medium to large sized bowl.
Step 3Add rice malt syrup, coconut oil, cacao butter and almond butter and mix well.
Step 4Scoop 2 – 3 tbsp of mixture into each cupcake liner and set in freezer for 30 – 60 mins or until firm.
Step 5Top with Tahini Choc Easter Eggs. Best consumed within 30 minutes of removing from the freezer.