Clean Chocolate Crackles

By Lilian Dikmans

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Growing up in Australia, chocolate crackles were a regular fixture at kids’ birthday parties. I personally loved them in all their sugary glory. But it’s actually pretty easy to whip up a healthier version.

Instead of using hydrogenated fats, table sugar and processed cocoa powder as per the typical recipe, you can easily use raw extra virgin coconut oil, a less refined sweetener and raw cacao powder instead. I love to use raw cacao powder. It gives such an intense chocolatey flavour and a nice hit of antioxidants. For sweetener, pure maple syrup, rice malt syrup or honey will all work.

I also use puffed brown rice in the recipe. You can buy puffed brown rice from health food shops or in the health food section at many supermarkets. It does have a slightly earthier flavour, but I personally like it. You could use puffed white rice if you prefer.

Clean Chocolate Crackles
Clean Chocolate Crackles

Clean Chocolate Crackles

Serves: 8 mini crackles
Prep time: 10 mins
Cook time: 1 hour


  • 2 x 20ml tablespoons extra virgin coconut oil, softened
  • 2 x 20ml tablespoons pure maple syrup (or rice malt syrup or honey)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup raw cacao powder (or cocoa powder)
  • Pinch of fine sea salt
  • 1 cup puffed rice


  1. Mix the coconut oil, rice malt syrup, vanilla extract, cacao powder and salt in a bowl until smooth. All the puffed rice and stir until the rice is well coated in the chocolate mixture.
  2. Place 8 mini muffin cases on a tray. Spoon the mixture into the cases and leave in the fridge to set.
  3. Store in the fridge or freezer.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

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