I’ve turned an unhealthy, high sugar, kids birthday party treat into a healthy nourishing snack. My version of crispy chocolate crackles contains organic coconut, sunflower seeds and flaked almonds in place of processed cereal. This recipe can also be made nut-free.
- 100g cacao butter
- 1/4 cup (60g) coconut oil
- 1 cup or 250g jar almond butter/spread, (swap with sunflower butter for nut-free)
- 1/2 cup cacao raw powder, or to taste
- 1/3 cup maple syrup, 100%, or unprocessed honey
- 2 tsp vanilla extract (organic)
- 1 cup coconut (organic desiccated), (add an extra 1/3 cup for nut-free)
- 1 cup sunflower seeds, (add an extra 1/2 cup for nut-free)
- 1 cup flaked almonds, (remove for nut-free)
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
Add the cacao butter, coconut oil and almond butter to a small saucepan (pour off any oil that’s sitting on top of the almond butter before adding). Melt over low-medium heat while you continually stir to incorporate the ingredients. Remove from the heat and whisk in the cacao powder making sure to remove any lumps. Add the maple syrup or honey and the vanilla, whisk to combine well.
Add the coconut, sunflower seeds, almond flakes, cinnamon and salt to a large bowl and stir well.
Pour the contents of the saucepan into the bowl of dry ingredients and mix to coat all the ingredients well.
Place 20 small paper liners (patty pans) onto a tray and spoon the mixture evenly between them (use mini patty pans for small children). Place the tray in the fridge to set the chocolate crackles (I find leaving them overnight to set works best).
Store in the fridge and serve straight from the fridge.