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Healthy Chocolate Crackles

By Teresa Cutter

Healthy Chocolate Crackles
Healthy Chocolate Crackles

What's great about it

Chocolate crackles were one of my favourite things to make when I was a kid, so it was only fitting that I had to recreate a healthy version for you! This recipe is featured in my Healthy Baking Cookbook has been child approved, so it's perfect for school holiday baking fun with your little ones. You can decorate it with whatever you like, such as freeze dried berries, roasted almonds or crunchy cacao nibs.


Makes 16 chocolate crackles


60 ml (2 fl oz / 1/4 cup) cacao butter, melted

90 g (3 oz / 1/4 cup) cashew butter or tahini

30 g (1 oz / 1/4 cup) raw cacao powder or Healthy Chef Naked Chocolat

1 tablespoon organic maple syrup or raw honey

1/4 teaspoon vanilla extract

pinch of sea salt

35 g (1 1/4 oz) unsweetened organic buckwheat puffs

50 g (1 3/4 oz / 1/2 cup) desiccated organic coconut


1. COMBINE melted cacao butter and cashew butte in a bowl.

2. MIX well using a small whisk until the cashew butter is emulsified into the cacao butter.

3. ADD cacao powder, maple syrup, vanilla and sea salt.

4. MIX well using your small whisk for about 5 minutes until smooth and creamy.

5. ADD buckwheat puffs and coconut then mix through until combined.

6. SPOON into baking cups or on a lined tray using an ice-cream scoop.

7. DECORATE with your choice of toppings.

Notes and Inspiration

Use 200 g (7 oz) of good quality 70 per cent dark eating chocolate (melted) in place of making your own chocolate.

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