DESCRIPTION
Chocolate Crackles can be a timeless New Zealand or Australian kid’s birthday Party Classic! It’s easy to make, requires no baking, and is easily vegan or gluten-free. The recipe below for Chocolate Crackle has two more nostalgic versions – the first is made using cocoa and coconut oil, and a fancy chocolate-flavored crackle is made using chocolate.
INGREDIENTS
For the chocolate-based version:
70g Rice Krispies / rice bubbles
50g desiccated coconut
20g powdered sugar
4 TSP cacao powder (any kind is good, I used the Dutch process)
A pinch of salt
160 grams chunks of chocolate (I made use of half milk, half dark)
25g refined coconut oil
For the Cocoa or Coconut Oil based version:
70g Rice Krispies / rice bubbles
70g powdered sugar
50g desiccated coconut
2 Tbsp Cocoa (any kind is okay, I used the Dutch method)
A pinch of salt
125g refined coconut oil, melted
INSTRUCTIONS
FOR THE CHOCOLATE-BASED VERSION
Cleanse the edges of a pan with oil. Place it in an” (20cm) round pan, and line it with parchment that extends over the edges slightly to make it easier to remove the cut once it has been set.
Mix the rice bubbles, coconut powder, powdered sugar, cocoa powder, and salt in a bowl.
In a heatproof dish, set over a pan of simmering water (ensure the bowl is not touching the water) or melt the chocolate in an oven. Incorporate the coconut oil, and mix until thoroughly combined. The chocolate’s heat will be sufficient to melt the coconut oil but allow it to cool down short to aid in incorporating it if required.
Pour the chocolate mix into the bowl with dry ingredients and mix with a spatula until it is well mixed.
Transfer the pan to the oven and spread it out. Then use an offset spatula or spoon to spread the mixture evenly.
Cool in the refrigerator until firm, around 45 minutes to one hour, and then slice or cut into smaller pieces—place within an airtight container.
FOR THE COCONUT OIL VERSION
Cleanse the edges of a pan with oil. Place it in an” (20cm) rectangular pan and then line it with parchment that extends over the edges slightly to make it easier to remove the cut once it has been set.
Mix the rice, sugar, powdered desiccated coconut, cocoa, and salt in a large mixing bowl. Add coconut oil, and mix thoroughly to combine.
Transfer the pan to the oven and spread it out. Then make use of an offset spatula or spoon to smooth the spread.
Set in fridge until it is set, approximately 45 minutes to one hour, and then break or cut into pieces. Keep in the refrigerator within an airtight jar.
