Tasty Tuesday {chocolate crackles with a twist}

Chocolate crackles.

Two words which make years disappear and transport you to parties when you were a kid. I can only speak for Australian kids, although I imagine they were the same or very similar the world over. Rice crisp cereal, copha, cocoa and shredded coconut. Sweet sticky fingers. Very very sweet. That’s where the twist comes in.

It’s all in the puff. Well, mostly anyway. I use millet puffs. Millet is an ancient grain which is gluten-free high in protein and fibre. Healthy chocolate crackles? Yes please!

What do I need?
2 cups organic puffed millet
1 cup shredded coconut
1/2 cup coconut oil, melted
1/3 cup raw cacao powder
1/3 cup rice malt syrup {organic honey/agave/maple syrup}
1 teaspoon raw maca powder {optional, but I’m loving this new superfood friend}

chocolate crackles 1

Now what do I do with it?
Combine puffed millet and shredded coconut. In a separate bowl whisk together all other ingredients until well combined. Add to millet and mix well to combine. You want your millet and coconut to be well coated in the wet mixture.

Spoon into cupcake papers/baking cups and refrigerate. This recipe yields around 16 large or 24 small chocolate crackles.

chocolate crackles 2

Depending on how much of the mixture you test long the way.

3 Comments Add yours

  1. No, no, no, no, no, no, no!

    Why would you ruin something as yummy as Chocolate Crispy cakes with something so minging as coconut? However as I would like to give you a chance to redeem yourself any chance you can recommend a brilliant dairy and egg free birthday cake recipe? I’m baking a cake for my lactose intolerant sister which needs to be eaten by my egg allergic mother! HELP!!

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