Free NZ shipping on all orders over $50!
Cart 0

Yummy Raw Chocolate Crackle

When she isn't busy designing fabulous baby towels, our Mel can often be found in her kitchen whipping up something healthy, quick and delicious for her busy family.  She is a bit of a whizz when it comes to that stuff and is a port of call for many of our friends for healthy recipes for busy mums and hungry kids. She is much too modest to toot her own horn, so every now and then I am going to toot it for her and share one of her go to recipes and help the sisterhood out!
This week it is Raw Chocolate Crackle…I know I know…it sounds too healthy to be yummy – the word “raw” may through some of you off – but it is absolutely delicious!  The best thing about this treat is you only need a couple of pieces to satisfy your chocolate craving (not like when you open a packet of Tim Tams and demo them over the course of an afternoon!). It’s gluten and dairy free too so that’s an added bonus!

Raw Chocolate Crackle (courtesy of Libby Weaver)

For the crackle:
1 cup of buckwheat groats
¼ cup of cacao powder
1 cup of desiccated coconut
1 ½ cup of currants
¾ cup of coconut oil
3 tablespoons of maple syrup

For the fudge topping:
8 fresh medjool dates pitted and coarsely chopped
½ cup of almond meal
¼ cup of coconut oil
6 tablespoons of cacao powder.

For the crackle:
1. Dehydrate the buckwheat groats by spreading them out on a baking sheet and setting your oven to the lowest it can go. Bake for 1 hour or until it feels dry and crispy.
2. Combine the buckwheat, cacao powder, coconut and currants in a large bowl, mixing until well blended.
3. Gently heat the coconut oil in a small saucepan over a very low heat until it melts.
4. Pour the oil and maple syrup into a bowl with the dry ingredients and blend it in.
5. Press the mixture into a 31 cm (12 inch) baking tin lined with parchment paper or plastic wrap.
6. Freeze until set.
For the fudge topping:
1. Combine the dates and almond meal in the bowel of a food processor and pulse until the dates are well chopped.
2. Melt the remaining coconut oil over a gentle heat. Allow to cool. Move the date and almond mixture to a bowl and add the cacao powder and cooled coconut oil. Massage the mixture with your hands until it begins to bind.
3. Press the icing evenly over the frozen crackle. Smooth it with hands and fingers, then return it to the freezer to set the topping.
That’s it! Easy peasy and honestly really yum!
Enjoy

Ange x


Older Post Newer Post


Leave a comment