Healthier Easter Treat – Chocolate crackles
I remember eating these as a kid, they were always at birthday parties and along with honey joys, they’re a childhood favourite among so many. But the bad news is, the original ones used Copha (it’s only available in Australia. It’s basically vegetable shortening and is made of hydrogenated coconut oil and soya bean lecithin). Studies have shown it’s best to avoid trans-fats (avoid hydrogenated vegetable oils such as copha)*.
So I did a little research online, and came up with a recipe using a few ingredients from home that I had (as well as buying some more coconut oil and brown rice puffs from Coles). I got my partner to taste test things, and try as he might, he couldn’t scoff down more than one claiming they will filling.
Whip these up for an easy treat this Easter for the kids (and yourself!)
*Source: ABC Health & Wellbeing online
- 2 cups brown rice puffs
- 1/2 cup desiccated coconut (not pictured)
- 3 tablespoons organic raw cacao powder
- 3-4 tablespoons organic coconut oil (mine was hard)
- 1 tablespoon honey
- 2 teaspoons pureharvest Coco2 Hazelnut
- OPTIONAL: 1/4 cup sugar (organic coconut if you can) Note: I didn’t end up using any sugar!
- Measure and place puffs, cacao powder and desiccated coconut in a bowl and mix.
- Melt coconut oil if needed and mix with honey, hazelnut spread and mix through the dry mixture.
- Spoon into cupcake liners and put in the freezer/fridge until ready to enjoy.