Paleo Chocolate Crackles

Paleo Chocolate Crackles

  • Serves: 20
  • Prep Time: 00:20
  • Cooking Time: 00:00
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I've turned an unhealthy, high sugar, kids birthday party treat into a healthy nourishing snack. My version of crispy chocolate crackles contain organic coconut, sunflower seeds and flaked almonds in place of processed cereal. This recipe can also be made nut-free.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 100g cacao butter
  • 1/4 cup (60g) coconut oil
  • 1 cup or 250g jar almond butter/spread, (swap with sunflower butter for nut-free)
  • 1/2 cup cacao raw powder, or to taste
  • 1/3 cup maple syrup, 100%, or unprocessed honey
  • 2 tsp vanilla extract (organic)
  • 1 cup coconut (organic desiccated), (add an extra 1/3 cup for nut-free)
  • 1 cup sunflower seeds, (add an extra 1/2 cup for nut-free)
  • 1 cup flaked almonds, (remove for nut-free)
  • 1 tsp cinnamon
  • 1/4 tsp fine sea salt

Directions

Add the cacao butter, coconut oil and almond butter to a small saucepan (pour off any oil that's sitting on top of the almond butter before adding). Melt over low-medium heat while you continually stir to incorporate the ingredients. Remove from the heat and whisk in the cacao powder making sure to remove any lumps. Add the maple syrup or honey and the vanilla, whisk to combine well.

Add the coconut, sunflower seeds, almond flakes, cinnamon and salt to a large bowl and stir well.

Pour the contents of the saucepan into the bowl of dry ingredients and mix to coat all the ingredients well.

Place 20 small paper liners (patty pans) onto a tray and spoon the mixture evenly between them (use mini patty pans for small children). Place the tray in the fridge to set the chocolate crackles (I find leaving them over night to set works best).

Store in the fridge and serve straight from the fridge.

cacao butter

Raw organic cacao butter is also know as chocolate butter. It is used to make chocolate, truffles and desserts. Raw cacao butter is made by cold pressing ground cacao to prevent the lost of vital nutrients and separates the thick and creamy butter from the fibrous powder. It sets firm and gives a rich chocolate flavour. Choose certified organic, cold pressed and non-gmo, my favourite brands are Lovingearth or Navitas Naturals. Cacao butter is high in antioxidants, healthy fats and is a good mood support.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

almond butter/spread

Almond butter may also be called almond spread. It is finely ground down almonds to a texture resembling a paste. In my cookbook I have a recipe for roasted almond butter, which has extra flavour due to the roasting and a little organic salt added. If purchasing a commercial almond butter in a jar, make sure it's 100% almonds.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

maple syrup, 100%

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

sunflower seeds

Sunflower seeds have a mild nutty flavour. An excellent snack as they are high in protein, delicious added to smoothies and grain free baking. Sunflower seeds can be finely ground to replace almond and other nut meals/flours in baked goods, substitute ratio 1:1. They are high in Vitamin E. Vitamin E travels throughout the body neutralizing free radicals. Sunflower seeds are also a good source of magnesium, which can help calm your nerves, muscles and blood vessels.

almonds

Almonds have 240mg of calcium in 50gms, as much as is found in 200ml of milk. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils. When ground finely almonds make a wonderful nut meal/flour for grain-free baking.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

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