For years, well before my daughter was born, my husband has loved Chocolate Crackles. You know the kind Mum used to make as a treat or for birthday parties, the recipe came free on the back of a pack of Rice Bubbles. Just add some copha, icing sugar and cocoa and you have a quick but not very healthy treat. Copha is hydrogenated coconut oil. It alters the chemical structure of the oil and creates harmful trans-fatty acids. Hydrogenated oils can impact negatively on your cholesterol levels. Substitute copha with Organic Coconut Oil for the same taste without all the negatives.
In my version I added some chia seeds and flaxseeds which are high in fibre (this is beneficial for heart health), rich in antioxidants and can reduce cholesterol.
My little family loved them. I hope yours will as well.
This is my version of Chocolate Crackles based on Janella Purcells.
3 cups organic puffed rice
1 cup of dates
1 cup coconut oil, melted
1/2 cup organic dessicated coconut
1 cup raw cacao
1/2 cup chia seeds
1/2 cup flaxseeds
1 cup walnuts
1/2 cup currants
4-6 tablespoons of Agave Syrup (depending on your desired sweetness, you can also use raw honey or rice malt syrup)
1/2 cup dark chocolate chips
Chop the dates (I do it in my food processor), remove and set aside. Chop the walnuts to desired consistency (I use the food processor and chop them really fine). Add all ingredients to a bowl and mix until completely combined. Place patty pan/cupcake cases onto a flat baking tray, fill with mixture and pop them into the fridge for around an hour to set. If you are desperate to eat one fairly quickly you can pop them into the freezer. Store in an airtight container in the fridge.
This recipe will make about 24.