OMG! This is amazing! These chocolate crackles were inspired by Masterchef Aaron Brunet's recipe for Chewy Carob Bars that appeared on the Bite website a while ago, but with a few tweaks to suit what was in my pantry! I spooned the mixture into mini baking cups and the kids reckoned it tasted like chocolate crackles - hence the new name. It would be a great crackle alternative for kids parties. This is actually a really forgiving recipe that can be tweaked in many ways to make it nut-free, or just to suit what you have on hand!
WHAT YOU'LL NEED FOR 20 CRACKLES:
1/2 Cup almonds, roughly chopped (or omit nuts, and make up the volume with extra seeds and amaranth puffs/rice bubbles)
3 Tbsp sunflower seeds
3 Tbsp pumpkin seeds
3 Tbsp sesame seeds
(You can throw in chia seeds, flaxseeds etc too. Just make sure the total volume of seeds is the same as above.)
3 Tbsp dessicated coconut
1 Cup amaranth puffs (the original recipe called for 1 Cup puffed millet but I couldn't find this anywhere. You could also use Rice Bubbles if you like. I used Ceres Organics amaranth puffs which you can find in the cereal aisle at your supermarket).
4 Tbsp cocoa powder (original recipe stipulated 4 Tbsp carob powder, but I didn't have any!)
2 Tbsp coconut oil (original recipe had 2 Tbsp flaxseed oil, but coconut oil makes it hold together better)
1/4 Cup freshly squeezed orange juice (juice from about 1/2 an orange)
3 Tbsp honey
HERE'S HOW YOU DO IT:
- Put almonds, sunflower seeds, pumpkin seeds and sesame seeds on an oven tray and toast for 15 minutes in a 150C oven. Watch them carefully so they don't burn. Add the coconut when there’s 5 minutes to go. Remove from oven and pour into mixing bowl. Add rice bubbles and sifted cacao powder and mix well.
- Heat the orange juice in a small saucepan. Bring to a boil and reduce liquid until it thickens and goes frothy — about 2-4 minutes. Lower heat right down, add honey and coconut oil and stir to melt, then pour over dry ingredients and mix together well.
- Place spoonfuls of mixture into mini baking cups and place in the fridge until they firm up. Or spread mixture thickly in a tray lined with baking paper. Press down firmly with the back of a spoon to compact, and place in fridge until it has firmed up. Cut into small squares. Keep in fridge in sealed container.
AND HERE'S MY EXPRESS VERSION:
- Put nuts (if using), seeds, coconut, amaranth puffs and cocoa in a bowl and mix well.
- Put the coconut oil, orange juice and honey in a small saucepan and heat gently over a low heat until they have all melted together. Pour over dry ingredients and mix together well.
- Place spoonfuls of mixture into mini baking cups and place in the fridge until they firm up.
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