Louise Rhodes from Willunga WinoModern Chocolate Crackles are here! When I think sweets, it reminds me of childhood. My childhood favourite – and I’m sure it’s shared by many children of the eighties – was chocolate crackles. So, I decided to adapt a wholefood recipe for chocolate crackles I found at Loving Earth. I also wanted to share a little taste of my paradise here in McLaren Vale, so I tried to incorporate as much delicious local produce as possible. I’ve marked these ingredients with *LOCAL. All ingredients were organic.
Modern Chocolate Crackles taste just like the chocolate crackles of your youth! The coconut oil tastes just like the processed – and popular in the 80’s – copha, but is full of minerals. The trick to keeping the puffs crisp is to wring out the soaked goji berries. Alternatively, you could substitute with cranberries, which are drier. You could also try crisping the puffs in the oven for 30 seconds before incorporating into the melted cacao/coconut oil mix.
- – 1⁄2 cup Cocopure chocolate coconut butter
- – 2 tbsp Mayvers cacao peanut spread
- – 2 tbsp coconut oil
- – 1 cup chopped nuts (brazil, almond, cashew etc)
- – 2 cups of puffed quinoa/puffed brown rice
- – 1 cup of Goji Berries (soaked, drained and squeezed in kitchen towel)
- – 1/3 cup roasted carob powder *LOCAL from The Carob Kitchen
- – 1 tbs rice bran syrup
1) Melt the Cocopure and coconut oil in a small pot on low heat. 2) Once melted add in cacao powder, rice bran syrup and mix well. 3) Combine the remaining ingredients and mix gently 4) Place mixture onto a tray lined with baking paper so that the mixture is just over one inch thick. 5) Cover with baking paper & squash mixture down hard with your hands to compress it. 6) Place the whole tray in the freezer for 1 hour & then cut into bars or squares – or any shape you like! 7) Enjoy these Modern Chocolate Crackles!