Gluten free, dairy free, processed sugar free chocolate crackles?! You bet! Here’s our clean eating recipe for a treat both the little kids and big kids
will love. These are perfect for healthy children’s party food and also a great recipe that kids can help to make (and lick the bowl!).
Like all of our recipes this one is also versatile and can be made using raw carob powder in place of cacao powder making these into “Carob Crackles” (caffeine free).
For more healthy and fun kids recipes, you might like to check out my Real Food Recipes e-book.
- Puffed quinoa is a gluten free seed that is a great alternative to rice bubbles that are typically used in making chocolate crackles. Did you know
your average rice bubble cereal contains high amounts of sugar and some brand also contain wheat?
- Coconut oil contains anti-viral, anti-bacterial and anti-fungal properties and is a great immune boosting ingredient.
- Coconut oil also provides a long lasting source of energy and is extremely satiating making these a treat that are very satisfying so you don’t need
to eat many.
- Cacao powder is known to be rich in the antioxidant resveratrol and is believed to promote cardiovascular health.
- Cacao powder can also boost your mood and is also rich in minerals such as magnesium, zinc, potassium, copper and manganese.
Chocolate Quinoa Crackles
- 2 cups Puffed Quinoa* 1 cup Shredded Coconut (preservative free)
- 1/2 cup Extra Virgin Coconut Oil, melted
- 3 tablespoon Raw Cacao Powder
- 2 tablespoon Raw Honey or 100% Maple Syrup(or rice malt syrup) or 4 - 6 drops Liquid Stevia
- In a frying pan over low heat toast puffed quinoa for 30 seconds, agitating the pan frequently. (Toasting puffed quinoa will give your crackles crunch - you will notice the puffs become crispy after toasting). Set aside.
- Toast shredded coconut for 30 seconds, agitating the pan frequently. Set aside.
- In a medium bowl mix melted coconut oil, chosen sweetener and cacao powder until well combined.
- Stir through toasted puffed quinoa and coconut and mix to combine well.
- Spoon into small patty cases and place in refrigerator for approximately 1 hour or until set.
- Keep in an air-tight container in the refrigerator until ready to eat. (Enjoy chilled from the fridge as they will melt at room/warm temps).
- You can also melt a liitle nut butter with your coconut oil for a nutty flavour and boost of nutrition.
- Instead of using cacao powder you could also use raw carob powder.
- To boost nutrient value you can also add in toasted sesame seeds, sunflower seeds or dry roasted almonds, chopped.
- Puffed quinoa can be purchased at health food stores or online.
- Make sure your shredded coconut is organic or preservative free as regular store-bought desiccated coconut more often than not contains the harsh preservative sulphur (also known as sulphite). This preservative is known to cause asthma and hyperactivity in children especially. You can purchase organic or preservative free coconut from health food stores, the health food section of your supermarket.
- Avoid using honey to sweeten and instead choose pure maple syrup or liquid stevia.
Stick to 1/4 cup shredded coconut per serving.