A regular fixture at birthday party celebrations across Australia, classic chocolate crackles are a nostalgic (and sugary!) treat loved by all. This version is a healthier twist on the classic recipe that taste just as good, but are much better for you! Healthy chocolate crackles with coconut oil (no copha), cacao and puffed rice are delicious, easy to make and vegan friendly. The perfect 5 ingredient treat for kids parties without the sugar rush!
If you are looking for some healthier ideas when throwing your next kids party, try this healthy version of everyone’s favourite childhood party treat! This easy chocolate crackle recipe is refined sugar free, nut free and dairy free, which makes them a much better choice than the old-fashioned favourite, but still with the same great taste!
Traditional chocolate crackles are full of copha (vegetable shortening), icing sugar and Rice Bubbles (Rice Krispies), and while they taste amazing, these ingredients don’t make them the healthiest snacks to serve to kids!
My kids tummies don’t cope well with an overload of sugar and additives found in common party foods. Offering some healthy alternatives for kids can save so many sore tummies and sugar crashes.
And if you love these chocolate crackles, check out these other great tips and recipes for throwing a healthy kids party with food that everyone will love!
Recipe features
- Quick and easy – you’ll only need a pot, a bowl and about 10 minutes to prepare.
- Dietary restriction friendly – this recipe is vegan, dairy free, refined sugar free, nut free and can also be gluten free, if required.
- Perfect for a healthier kid party – kids won’t feel like they are missing out when they can still eat healthy alternatives to their favourite treats!
What you’ll need
Here’s what you will need to make this recipe (ingredient quantities and instructions are found in the recipe card below this post).
- Rice malt syrup/brown rice syrup – or your preferred natural sweetener of choice. Honey and maple syrup can also be used.
- Coconut oil – organic, refined coconut oil can be found in most supermarkets and health food stores. There is no copha used in this recipe.
- Cacao powder – or cocoa powder can be used, depending on preference.
- Coconut – desiccated coconut or shredded coconut can be used.
- Rice Bubbles (Rice Krispies) – or swap Rice Bubbles for organic puffed rice, millet or puffed quinoa (gluten free option).
Step by step instructions
Step 1. Add the rice malt syrup (or other preferred sweetener) and coconut oil to a saucepan and stir over low heat until the coconut oil has melted and the mixture comes together. Don’t boil. Remove from the heat and allow to cool slightly.
Step 2. Add the cacao or cocoa powder and the coconut and whisk until the ingredients are combined.
Step 3. Add the Rice Bubbles to a large, clean bowl and carefully pour the coconut oil mixture over the top. Stir to combine.
Step 4. Spoon the mixture into paper cases of desired size and refrigerate until solid (at least 4 hours). The liquid will settle in the bowl, so stir it occasionally while you are spooning the mixture into the cases.
FAQs
Can I freeze chocolate crackles? Yes! These chocolate treats can be individually frozen and kept in the freezer for up to 3 months. This makes them perfect for party prepping or even for placing into school lunchboxes!
How long does it take for them to set? The crackles will set in their cases after 1-2 hours, but are more solid after 4 + hours or overnight. They can also be added to the freezer and removed 20 minutes before serving.
Are they gluten free? To make this recipe gluten free, try using puffed quinoa or gluten free rice bubbles.
How long will they last? Place the chocolate crackles in the fridge for up to a week in an airtight container, or the freezer for up to 3 months.
Helpful tips
- Due to the coconut oil used in this recipe as the binding agent, these healthy chocolate crackles are not as sturdy as the classic version made with copha and icing sugar. They are best served cold, straight from the refrigerator. Although, even at room temperature, the paper cupcake cases will hold the delicious contents together!
- For some tasty flavour additions, try adding a little vanilla or melted dark chocolate (½ cup). Or even add a little peanut butter to the mixture, if you don’t require your crackles to be nut free.
- For chocolate crackle slice, simply place the mixture into a lined slice tin and press flat, rather than spooning into individual cases. Top with some melted dark chocolate and refrigerate until firmly set before slicing.
- The liquid coconut oil and cocoa mixture from these crackles will settle in the bottom of the bowl while spooning into cases, so stir occasionally to ensure the mixture is distributed evenly. A little coconut oil will settle at the bottom of the cases too, but that’s fine!
- These chocolate crackles can be used as a healthy Easter treat during the holidays! They can be served on their own, or used as a basket to hold chocolate eggs or dried fruit.
Related recipes
Give these other healthy and additive free kids party food ideas a try!
- Chocolate avocado mousse
- Cheese and Vegemite scrolls
- Homemade hummus
- Salsa
- Healthy chocolate coconut slice
- Chocolate sweet potato brownies
- Raspberry bliss balls
If you try these healthy chocolate crackles, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Healthy Chocolate Crackles
Ingredients
- 1 cup coconut oil
- ½ cup rice malt syrup or other sweetener of choice
- ¼ cup cocoa powder or cacao powder
- ½ cup desiccated coconut or shredded coconut
- 4 cups organic puffed rice or Rice Bubbles, puffed quinoa or millet.
Optional
- vanilla
- melted dark chocolate ½ cup
Instructions
- Stir the coconut oil and rice malt syrup together in a saucepan over low heat, until the coconut oil melts. Don’t overheat or boil. Remove from the heat.
- Whisk in the cocoa and coconut until combined. Allow to cool slightly.
- Place the puffed rice or Rice Bubbles in a large mixing bowl. Carefully pour the coconut oil mixture over the top of the puffed rice and stir to combine.
- Spoon the mixture into cupcake trays lined with cupcake cases, stirring the mixture in the bowl occasionally to prevent the coconut oil from settling at the bottom. Refrigerate until firm and set (at least 1 hour, ideally 4 hours or overnight). Store in an airtight container in the fridge for up to a week, or freeze for up to 3 months. Enjoy!
Notes
- Whichever cereal you use, choose an unopened, fresh packet for the freshest results.
- While soft, organic puffed rice is a healthier option than Rice Bubbles, they are not crispy and will give a more chewy texture. If you want crispier crackles, Rice Bubbles are recommended.
- Due to the coconut oil used in this recipe as the binding agent, these healthy chocolate crackles are not as sturdy as the classic version made with copha and icing sugar. They are best served cold, straight from the refrigerator. Although, even at room temperature, the paper cupcake cases will hold the delicious contents together!
- For some tasty flavour additions, try adding a little vanilla or melted dark chocolate (½ cup). Or even add a little peanut butter to the mixture, if you don’t require your crackles to be nut free.
- For chocolate crackle slice, simply place the mixture into a slice tin and press flat, rather than spooning into individual cases. Top with some melted dark chocolate and refrigerate until firmly set before slicing.
- The liquid coconut oil and cocoa mixture from these crackles will settle in the bottom of the bowl while spooning into cases, so stir occasionally to ensure the mixture is distributed evenly. A little coconut oil will settle at the bottom of the cases too, but that’s fine!
Genevieve Russo says
Loved these!
Andrea Geddes says
I’m so happy you enjoyed them!
Kai says
Hi Andrea,
Thank you for the recipe.
I’ve been looking for a healthy version(DF/GF) of chocolate crackles recipe!
I just made a butch but added some cacao butter because I wanted to make chocolate mixture to be firmer and hold shape a little longer out of fridge. I’m happy with taste and firmness but puffed rice are stale and not crunchy. I checked traditional chocolate crackle recipe and noticed they used cereal rice puffed which isn’t just simply puffed rice….
Does your crackle always turns up crunchy? I set one tray in the freezer the other one in the fridge. Freezer one has slightly cruncher and fridge one has no crunch at all…what would you suggest?
Thanks,
Andrea Geddes says
Hi Kai! This recipe offers readers the option of either puffed rice or puffed rice cereal (Rice Bubbles/Rice Krispies), so that people can choose whichever they’d prefer. While puffed rice is a healthier option, it is soft and will not make crisp crackles. If you want a crispier option, I recommend choosing a freshly opened packet of Rice Bubbles (or a similar version if you require gluten-free). I hope that helps! Andrea 🙂
Kama says
Great recipe thank you. I added goji berries and chopped up nuts to up the protein for my kids and they are delicious.
Andrea Geddes says
Hello! I’m so glad you enjoyed it! The berries and nuts sound like a super tasty addition. Yum! Thanks so much for taking the time to comment.