Healthy Chocolate Crackles

Chocolate Crackles – The Original

Chocolate Crackles – oh how we loved those bubbly little treats! Seriously, what children’s party was complete without a plate stacked high full of these yummy little morsels.  In fact, I can’t ever remember going to a party where chocolate crackles weren’t a part of the scene.  Simple to make and even easier to eat, they were simply a no brainer when it came to what to make for a party or what sell at the local school fete. Unfortunately, unbeknown to us at the time, there was a slight downside to these crackles.  Though delicious, they were also heavy on the copha, sugar and chocolate – something we really didn’t think about back then.

Chocolate Crackles – The Healthier Version

Fast forward to the present day and thankfully we are a little bit wiser when it comes to baking goodies.  We know now that we can make a healthy treat that is also delicious too.  We just need to modify the ingredients a bit! So we have a modern take on the traditional children’s treat with less fat and sugar but definitely no compromise on taste.  And the big plus – these chocolate crackles are no longer restricted to children’s parties – the updated version is for both adults and children alike!

When my daughter asked if I could whip up a tasty treat for her friends’ picnic, I jumped at the chance to try a healthy but tasty batch of chocolate crackles.  A quick search online led me to many ‘healthy’ options. However,  it was Deliciously Ella Every Day (love her cookbook) that was the inspiration behind these chocolate crackles. These are a modern day take on the traditional chocolate crackle.

Deliciously Ella makes the most delicious Quinoa and Cacao Crispy Treats . I’ve modified the recipe slightly with the addition of coconut sugar and coconut flakes (personal preference). I do like a coconut flavour and like the flakes for added texture.

I’ve also substituted whole grain brown puffed rice for the quinoa and added just a touch of vanilla extract.  You really could add whatever takes your fancy, chia seeds or cacao nibs for a little extra crunch. I recently started making these with cashew butter and we were all in agreement that this gave a creamier taste. They should last in an airtight container in the fridge for a few days or more – I say should, because in our household they don’t definitely don’t hang around for long!  The recipe makes about 20 if you use the small cupcake cases – and as they are bite-sized you could surely have more than one!

Sharing is caring!