My take on the classic Aussie favourite – chocolate crackles – uses a healthier-than-usual mix of ingredients. Don’t worry, the kids won’t suspect a thing! They’ll be gobbled up fast.

They use just five simple ingredients and one of the best things about these chocolate crackles is NO copha! The fat used instead is coconut oil. The sweetener is not sugar, but maple syrup. Instead of rice bubbles, the healthier option of puffed brown rice (single ingredient) is used. If you have rice bubbles and do want to use them, I’m sure they’d work just fine too, though!

These healthy chocolate crackles made in the Thermomix are such a good one for kids birthday parties or a treat for a play date.  Here’s a few reasons why:

1. They’re quick to make.
   
2. The recipe makes a decent sized batch – 24 minis.
   
3. They’re a much healthier alternative to traditional chocolate crackles.
   
4. Kids LOVE them.
   
5. Adults do too!

These are the brand of baking cups I recommend. If You Care is a great brand of baking (and kitchen) essentials.

They are environmentally friendly, both biodegradable and compostable. They don’t contain any nasties like chlorine or bleach.

And bonus, is that the baking cups, baking paper, etc. are actually really really good – they never ever stick!

Print Recipe Pin

5 from 1 vote

Chocolate Chia Crackles

This healthier take on the Aussie classic favourie – chocolate crackles – is sure to be a hit at your next party!

Prep Time10 minutes mins

Setting time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Entertaining

Cuisine: Australian

Keyword: chocolate crackles, healthy chocolate crackles, thermomix chocolate crackles

Servings: 24

Calories: 73kcal

Ingredients

• 140 g coconut oil
• 50 g pure maple syrup
• 20 g cacao powder
• 40 g puffed brown rice
• 40 g chia seeds

Metric – US Customary

Instructions

• Place 24 mini baking cups* on 1-2 trays.
• Place coconut oil in mixer bowl. Melt 2 minutes/37/speed 2/MC on. If your coconut oil is already in a liquid state, skip the melting and move on to the next step.
• Add maple syrup and cacao powder. Combine 3 seconds/speed 4/MC on. Scrape down bowl.
• Add puffed rice and chia. Combine 6 seconds/reverse/speed 3/MC on.
• Spoon heaped teaspoons full of mixture into the mini baking cups. Refrigerate for a minimum of an hour before serving.

Notes

The IYC mini baking cups (and the other sizes too) don’t need the support of a muffin tin to keep them up once filled. They are terrific quality, unbleached and chlorine free, silicon lined and I love them. Check out the other items in the IYC range too – I have been using the parchment paper, sponges, sandwich bags and all sizes of the baking cups for the last few years and highly recommend all of these items.

Nutrition

Serving: 1serve | Calories: 73kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.