This recipe is a twist on the traditional Chocolate Crackle recipe. It uses rice malt syrup instead of sugar. Sugar increases our risks of heart disease, cancer, diabetes and Alzheimer’s. Plus, sugar is the real culprit when it comes to obesity. Rice malt syrup is a low GI sugar alternative. It can reduce sugar spikes that can help with kids behaviours. Puffed rice is a great alternative to rice bubbles. Rice bubbles contain sugar, salt, barley and malt syrup compared to just brown rice grain in puffed rice.
These are a perfect birthday party treat. The peanut butter could be left out if you have nut allergies. Most of all your kids will enjoy helping to create these treats.
Preparation time – 10 minutes
Makes – 16 chocolate crackles
Ingredients for Chocolate Crackles
1/2 cup shredded coconut
2 tablespoons rice malt syrup
2 tablespoons cacao powder
1/2 cup natural peanut butter
1/2 cup coconut oil
2 cups puffed rice
Instructions for Chocolate Crackle
Line 2 x 12 muffin trays with patty pans.
Heat the coconut oil in a saucepan.
Add rice malt syrup, peanut butter and cacao to the melted coconut oil.
Add the melted ingredients to the bowl containing the puffed rice and coconut.
Mix all the ingredients together.
Place the mixture in a lined muffin tray.
Place the trays in the fridge for an hour to set.
The Chocolate Crackles will need to be stored in the fridge.
