Chocolate crackles were possibly my favourite party food as a kid and when it came to my birthday, I don’t know what I enjoyed more: making them with my mum or eating them.
It’s these fond memories that inspired my chocolate crackle slice.
I’ve given it a nourishing twist but kept the nostalgic flavour and texture and, as always, made it easy enough for kids of all ages help to make.
In place of rice bubbles I’ve used puffed brown rice, but any puffed grain will do.
I’ve added some seeds for fibre, protein and extra nutrients; pumpkin seeds for zinc and immune support, sesame seeds for calcium and healthy bones and teeth, and sunflower seeds for cell protective antioxidants vitamin E and selenium.
In place of copha I’ve used a little coconut oil, as well as nut butter to add more protein – yes, we want to focus on getting adequate protein into all our kids’ meals and snacks as this is what is going to keep them feeling fuller for longer.
Any nut butter will do; I like to vary it each time I make this. It’s an easy way to offer kids a variety of different nutrients.
The slice is sweetened with honey and, honestly, the chocolate layer on top really is optional but I think it makes it feel a little special.
If you wanted to make this slice caffeine-free and more toddler-friendly, you could replace the cacao powder with carob powder and reduce the honey to taste.
Serves: 18 – Prep time: 10 mins – Cool time: 1 hour
Ingredients:
· 2 cups puffed grains
· ½ cup nut butter
· ½ cup honey
· ½ cup desiccated coconut
· ¼ cup coconut oil, melted
· ¼ cup sesame seeds
· ¼ cup sunflower seeds
· ¼ cup pumpkin seeds
· ¼ cup cacao powder
· 100g melted 70% dark chocolate
Instructions:
1. Line a 29cm x 18cm baking tray with baking paper.
2. In a large bowl, combine all dry ingredients.
3. In a small bowl, whisk together honey, nut butter and melted coconut oil.
4. Pour wet ingredients into dry ingredients and mix until well combined.
5. Spoon mixture into prepared baking tray, spread evenly, and press down.
6. Place in the fridge to set for at least 30 minutes.
7. While your slice is setting, melt your dark chocolate in a double boiler. Break chocolate into pieces and place in a heat-proof bowl over a small saucepan of water. You don’t want the bottom of the bowl to touch the water. Bring the water to a gentle boil and stir your chocolate until melted.
8. Pour the melted chocolate over the slice, tilting the pan to ensure it spreads evenly. Return the slice to the fridge for at least another 30 minutes.
9. Once your chocolate has set, slice into squares or bars and store in the fridge or freezer.
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