I loved eating chocolate crackles at birthday parties when I was little! So I set to re-creating it using dark chocolate and tahini for extra iron goodness.
Make these up and pop them in the freezer, they last for months in there.
50g dark chocolate
¼ cup rice malt syrup
¼ hulled tahini
4 thick brown rice cakes
¾ cup desiccated coconut
Melt the chocolate in a heatproof bowl over boiling water. Once melted, add the rice malt syrup and tahini, stirring to combine.
Meanwhile, crumble the rice cakes into small pieces with your hand. Stir the rice cakes and coconut through the melted chocolate mixture.
Press the mixture into a lined container (mine is a pyrex that is 20cm x 12cm) ensuring it’s well compacted. Allow it to harden in the fridge for 2 hours before cutting.
This slice takes all the hard work out of making chocolate crackles. It’s a great slice to make in bulk and store in the freezer so you can easily add it to the kids’ lunchboxes.
I often add in a few spoonfuls of collagen to boost the protein , I love it that way!