Chocolate Crackle (Allergy Friendly!)

This is a seriously good recipe that is quick and caters to all common allergies! We love this one for lunchboxes, birthday parties, picnics or a sneaky snack! 

TIME

• Prep: 5 mins (maybe less!)
• Fridge Time: 1 hour
• Serves: 6 cupcake size 

INGREDIENTS

• 2 Cups Rice Bubbles
• 2.5 tablespoons Coconut Oil (melted)
• 2 tablespoons Cocoa Powder
• 3 tablespoons Maple Syrup

DIRECTIONS

1. Mix in a bowl the melted coconut oil, cocoa powder and maple syrup until dissolved and well combined
2. Add into a larger bowl with the rice bubbles and mix until the rice bubbles are well coated
3. Spoon into cupcake moulds and refrigerate for at least 1 hour. We love to use silicone cupcake moulds so that it comes out super easily!

NOTES

• If too sweet, can be adjusted to reduce the cocoa powder and the maple syrup, the sweetness is needed to counter the bitterness of the cocoa.
• You could use honey or other sweetener instead of the maple syrup.
• Feel free to experiment with add ons, you could mix desiccated coconut, sprinkles, nuts (if not catering to an allergy), mini marshmallows, raisins, mini m&ms. The options are endless! Hit us up in comments on other suggestions!
• Can be stored for a week in an airtight container in the fridge. Can also be frozen for up to 3 months and defrosted.