This was a childhood favourite of mine, known back then as “Chocolate Crackles” and was nothing more than puffed rice mixed with chocolate sauce. Usually, the puffed rice was just the standard coco pops filled with sugar. This recipe calls for plain cacao-flavoured puffed rice.
I decided to make a healthier version of this Australian classic, adding a hint of peppermint as well to set it off as a nice after-dinner snack for adults. My Mint Cacao Crackles are a terrific party snack for kids as well.
It only takes about 5 minutes to make them and this is how you do it.
In a food processor:
- 6 fresh soft dates
- 4 Prunes
- 3 heaped Tbsp smooth organic peanut butter
- 2 large Tbsp organic coconut oil
- 1/4 cup raw almonds
- 2 heaped Tbsp raw cacao powder
- 3 drop pure peppermint essence
Blend until smooth and set aside.
In a separate bowl add:
- 1 cup cacao puffed rice
- 1/2 cup dried coconut
Roll the chocolate mix into balls and then roll them into the puffed rice mix, squeezing the balls with your hands to make sure the puffed rice sticks. Set them on a tray in the fridge for 30 minutes.
Say a prayer and enjoy!