Description
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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.
Ingredients
- 50g dark chocolate
- ¼ cup rice malt syrup
- ¼ hulled tahini
- 4 thick brown rice cakes
- ¾ cup desiccated coconut
Instructions
- 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.
Notes
- I often add in a few spoonfuls of collagen to boost the protein , I love it that way!
- Prep Time: 10
- Cook Time: 120
Nutrition
- Serving Size: 10
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0