This week’s post is another kids in the kitchen recipe, as it’s very easily and the kids love getting involved.
What kids doesn’t love chocolate crackles – right? I loved them as a kid. We only ever got to make and eat them when it was a birthday party, school fete or some other special function.
Traditionally, they are made with rice bubbles so you can use gluten free rice bubbles, but my kids like them with that little extra chocolate flavour so we use either Lowan Whole Food’s Coco Bombs (we buy them from Coles or Woollies) or Nature’s Path Organic Chocolate Koala Crisp Cereal (we buy them from IGA or our local organic or health food shop). Both the Lowan Whole Foods and Nature’s Path chocolate cereals are gluten free.
This is a half mix, so it makes 12 chocolate crackles. You will need to double or triple the recipe if your planning on making lots of them for a party. I also use coconut oil rather than copha, so you need to work quickly and it may melt if left out of the fridge on a warm day. My girls don’t care if they are melting, they still gobble them up.
|Prep time||Total time|
|5 mins||5 mins|
Recipe type: Snacks
- 2 cups Coco Bombs or Koala Crisps*
- ¼ cup Icing Sugar
- ½ cup Dessicated Coconut
- 1 Tablespoon Raw Cacao Powder
- 125g Coconut Oil**
- Line a muffin or cup cake tray with paper liners.
- In a large mixing bowl and with a mixing spoon mix all of your dry ingredients together til combined.
- Melt coconut oil over a low heat.
- Pour melted coconut oil over dry ingredients and mix til combined.
- Spoon into paper lined muffin / cup cake trays (do this step quickly as the coconut oil starts to set).
- Leave on the bench or in the fridge to cool and harden.
- Store in an airtight container – we like storing them in the fridge.
* If you can’t get these, then use gluten free rice bubbles and add another tablespoon of raw cacao.
** If you prefer not to use coconut oil then use Copha
It’s currently school holidays in Australia…make some today with your kids (or big kids) they are delicious.