Healthy-er Chocolate Crackles

Use a variation of this recipe (below) to make these cute Easter Nests

I grew up without chocolate crackles. I know, unimaginable, right? Well, we had lots of yummy treats in Germany, but chocolate crackles were not one of them. I’ve seen them at a few kids’ birtdays lately and my daughter really loves them, so I thought I’d make some. But, as per usual, I couldn’t help tinkering with them to make them a bit healthier. So, my best friend Google and I started looking around for alternatives.

Oh, did you know that my husband lovingly refers to me as Gigi – Google Geek

I stumbled across this recipe from “Just this side of chaos”
I will have to check out her other posts.

Anyway, back to the chocolate – yummmm
Her recipe uses coconut oil instead of Copha. Copha is hydrogenated coconut oil. And hydrogenated oil is something I avoid. So, she uses regular coconut oil instead. Coconut Oil is sooo good for you. Google it (I would, but then again, I google everything ;-). People use it for all kinds of things aside from it being a very healthy fat and one that doesn’t go rancid as quickly as many other oils.

I also added some toasted almonds cause i just love them and thought the texture would be nice – and it is. They also add some goodness to them. You can use toasted seeds like sunflower instead if you want to do it nut free.
Finally, for the birds nest version, I also used some Chang’s crispy fried noodles so it would look like sticks.

This makes about 24 crackles

Ingredients:
3 cups of wholegrain puffed rice (or rice bubbles, but  they’re not as wholesome)
1 cup of roughly chopped toasted almonds or any other nut or seed or even dried fruit you like
1 cup of dessicated coconut
3/4 cup of icing sugar (I didn’t have icing sugar so I used caster sugar instead)
5 Tablespoons of good quality cocoa powder (I accidentally used too much)
250 grams melted coconut oil (coconut oil is usually solid at room temperature. Although in Queensland summer, it’s liquid)

Mix the dry ingredients together. Drizzle the coconut oil over the top and mix well. Spoon the mixture into paper or silicon cupcake liners and refrigerate until set.
Store in fridge or freezer.

Variation: Easter Nests:
2 cups of wholegrain puffed rice (or rice bubbles, but  they’re not as wholesome)
1 cup of roughly chopped toasted almonds or any other nut or seed or even dried fruit you like
1 cup of Chang’s crispy fried noodles
1 cup of dessicated coconut
3/4 cup of icing sugar
5 Tablespoons of good quality cocoa powder
250 grams melted coconut oil
mini speckled eggs or any other type of small egg-shaped candy (like jelly beans) to decorate.

Note: These really have to be kept in the fridge, especially in summer as the coconut oil is not firm enough otherwise to hold them together. If you want firm chocolate crackles that don’t need refridgeration, try the following recipe which is based on this

Makes 24 mini crackles
200g milk chocolate
100g butter or coconut oil
2 1/2 cups rice bubbles or puffed rice
1/2 cup chopped toasted nuts or seeds

Line a mini-muffin pan with paper or silicon cases. Melt the chocolate and fat together over a double boiler or in a heavy based saucepan over low to medium heat., gently stiring. Be careful not to burn your chocolate. Cool slightly and add your rice and nuts or seeds. Spoon into lined muffin pan and refrigerate for 2 hours or until set.

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