Healthy Halloween recipe: chocolate crackles
Halloween is upon us and you know what that means…. trick-or-treat! It also usually means kids running around with blood sugar highs… but it doesn’t have to be that way thanks to these I Quit Sugar inspired choc crackles, which are minus the nasty stuff.
I’ve used rice malt syrup instead of processed sugar because it’s fructose free and low GI (no blood sugar spikes) and coconut oil instead of copha – it’s less fatty and has numerous health benefits, including aiding digesting and lowering blood cholesterol.
I’ve used raw cacao instead of cocoa powder – raw cacao is cold pressed which preserves the enzymes. It’s full of essential vitamins and minerals like magnesium, iron, zinc and calcium. As well as being a great source of antioxidants, it also protects the nervous system and is known to be a mood booster – so the kids can run around on cacao highs instead… they won’t notice – the difference, and adults won’t be able to keep their hands off them either!
2 cups puffed rice
1 cup desiccated coconut
½ cup coconut oil (melted)
¼ cup raw cacao
2 tablespoons rice malt syrup
- Combine puffed rice, desiccated coconut and raw cacao in a mixing bowl.
- Melt coconut oil in a saucepan over low heat, add rice malt syrup and allow to cool before adding to mixing bowl, stirring to combine all ingredients.
- Spoon mixture into cup cake (or mini cupcake cases) and top with desiccated coconut and goji berries. Refrigerate and allow to set, then serve to unsuspecting trick-or-treaters and watch as they shriek in delight (or fright)!
This recipe is thanks to Zara D’Cotta from Oh My Goodness
Liked this? Read these!
Got something to say? Get it off your chest here
The Juice Daily is a Fairfax Media owned website