Sugar-Free Chocolate Crackle
Hands up. Who has fond memories of their nana whipping up a fresh batch of chocolate crackle? And not being able to stop at just 1?
Let us set you up with a refined sugar-free alternative that tastes just as delicious but doesn’t come with the oh-so-common toddler tantrums. We’ve taken the recipe for a decent test run at We Might Be Tiny HQ and it’s the bomb.
Quickly make a batch shortly before a playdate or that bring-a-plate catchup you totally forgot about. Simply combine all the ingredients, add the chocolate topping and pop it in the fridge to set. And in less than an hour, you have yourself the hero snack of any gathering!
What you end up with is 15 servings of the crunchiest, sugar-free chocolate crackle that will get the thumbs up from young and old.
Stuck for creative ideas to dish up the goodness?
Check out our We Might Be Tiny Snackies to add another layer of fun to your snacking adventures. Made of food-grade silicone, these cute snack companions are dishwasher, oven and microwave-safe. And that makes them your new sanity-saving snacktime wonder.
Makes 15 | Prep 20 Minutes
Ingredients
SLICE
- 80 ml (⅓ cup) almond butter
- 80 ml (⅓ cup) honey
- ½ tsp vanilla essence
- 1 tbsp coconut oil, melted
- 20 g (⅓ cup) dessicated coconut
- 30 g (1 ½ cups) quinoa puffs
CHOCOLATE TOPPING
- 80 g (1 cup) cocoa butter
- 60 ml (¼ cup) maple syrup/honey
- 1 vanilla pod
- 60 g (⅔ cup) raw chocolate powder
Method
SLICE
Line a loaf tin with parchment paper.
Place the almond butter, honey, vanilla essence, and coconut oil into a bowl and stir to combine.
Add desiccated coconut and puffed quinoa and stir again. Use your hands to fully combine the mixture.
Press the mixture firmly into loaf tin and set aside.
CHOCOLATE TOPPING
Place a pan with about 3 centimetres of water on a stove. Put cacao butter into a heatproof bowl and set bowl in the water.
Bring water to a simmer, turn off heat, and allow butter to melt.
Stir frequently and add maple syrup and a scrape of a vanilla pod.
Use a food thermometer and stir in raw chocolate powder at roughly 55 C.
Pour over prepared slice and place in freezer for 30 minutes to set.
Slice, serve, and enjoy.
