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.
I've used Healthy Chef Naked Chocolat Mylk in this recipe, which makes it taste like a caramel milkshake. Chocolate is also rich in a compound called resveratrol. Resveratrol helps to control inflammation and protects your brain as well as calms the nervous system. Research also suggests that resveratrol can support mental health by increasing the brain’s production of feel-good endorphins and serotonin. Personally, I'm a huge chocoholic so to satisfy my cravings, I'm constantly creating guilt-free chocolate desserts and snacks with Naked Chocolat as part of my stress therapy which helps satisfy my cravings.
Makes 16 chocolate crackles
125 ml (4 fl oz / 1/2 cup) cacao butter, melted
1 tablespoon Pure Native WPI Vanilla or Chocolate (optional) You can also add 2 tablespoons coconut cream for a lush creamy texture.
60 g (2 oz / 1/2 cup) Healthy Chef Naked Chocolat
2 tablespoon maple syrup or a little monk fruit
1 teaspoon vanilla extract
pinch of sea salt
70 g rice bubbles (gluten-free)
30 g desiccated coconut (optional)
1. COMBINE melted cacao butter, WPI or coconut cream in a bowl.
2. MIX well using a small whisk until emulsified.
3. ADD cacao powder, maple syrup, vanilla and sea salt.
4. MIX well using your small whisk for about 30 seconds until smooth and creamy.
5. ADD rice 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.
Top with goji berries or freeze-dried raspberries.