An Australian Favorite, introducing the Chocolate Crackle but healthier
Growing up in Australia one thing that was always served at Children’s Birthday Parties was the Australian Icon, the Chocolate Crackle. The Chocolate Crackle is as well-known as Vegemite, The Sydney Harbour Bridge or Crocodile Dundee. It just wasn’t a proper Birthday Party if there were not Chocolate Crackles.
This week, as it was a dreary day outside, I decided to introduce my 3-year-old Son to the Chocolate Crackle. As there is no cooking involved and is quick and easy it really is the perfect project for a Little One. And, boy did Miles Storm have fun as you can see from the video below.
However, any search on the Internet will bring up hundreds of recipes that I am sorry to say are not the healthiest of choices for a Little One, so I started thinking about making a healthier Chocolate Crackle as an experiment? Hmmm — could it be done!
Chocolate Crackles traditionally have Copha, (which is an Australian-made vegetable shortening made from hydrogenated coconut oi) sugar, cocoa and Rice Bubbles (Rice Krispies if you are in the USA). Well, I am happy to say that our “healthier version” turned out great. How did I make it healthier? I just added in varying ingredients (like agave instead of sugar and Cacao instead of Cocoa) of higher quality. I also made them Mini’s so the serving size is smaller, usually Chocolate Crackles are served in a larger typical cupcake size. And, as my Son has a pending low Iron count at the moment, I ground up some iron-packed Pumpkin Seeds to help with that issue.
This recipe is nut-free, gluten-free, vegan, dairy-free and egg-free.
What You Need (to make 24 Mini Chocolate Crackles)
- 2 Cups of Gluten-Free Brown Puffed Rice or equivalent (which I found at my local supermarket)
- 1 Cup of Organic Shredded Coconut (which I blended in my food processor to make finer)
- 1/3 Cup of Organic Agave Sweetener
- 3 tablespoons of Organic Raw Cacao Powder
- 150 grams or approximately 12.5 tablespoons of Organic Coconut Oil
- 1/4 Cup of Pumpkin Seeds (which I blended in my food processor to make finer) –OPTIONAL and not usually in a traditional Chocolate Crackle recipe
- Hundreds and Thousands to decorate, which are like sprinkles but another native Australian product
What To Do
- Combine all ingredients in a bowl, adding the melted coconut oil last and making sure everything is mixed well and moist
- Line a Muffin Tray with 24 Mini Patty Pans
- Spoon small amount of Chocolate Crackle mixture into Patty Pans
- Place in refrigerator for at least 30 minutes, until the Coconut Oil has become a solid form again
- Serve and Enjoy!
Thanks for Reading My Blog, and please check out this 15 second clip of my Son making this batch of Chocolate Crackles. He had such a Great time!.