Cacao Crackles

Remember the chocolate crackles from your sixth birthday party? These crunchy bite-size crackles are the perfect, healthy alternative for kids’ parties or school lunch boxes. Best of all, they’re completely nut free. Dip them in a melted chocolate bar of your choice – if you’re anything like us, you’ll have trouble sharing them with the kids.

The fondest memories I have of my childhood involve chilly winter afternoons in the kitchen with Mum. To this day, the heavenly aroma of baked goods is a nostalgic reminder that brings me boundless joy.

So is it possible to recreate this homely tradition with your loved ones, without turning on the oven? Here you can enjoy cacao crackles, nice crispies and spiced pumpkin tarts in their rawest form meaning you save time on ‘baking’ while enjoying nutritious, plant-based versions of your childhood favourites.

Ingredients

Chocolate Syrup

Method

  1. Combine the chocolate syrup and puffed millet in a bowl, and stir to ensure the millet is well coated.
  2. Roll mixture into tablespoon-sized balls.
  3. Place the balls on a dehydrator tray and dehydrate at 40°C for 8–12 hours.
  4. Line a tray with baking paper.
  5. Melt the chocolate bar over a bain-marie.
  6. Drop the dehydrated crackles into the melted chocolate, coating thoroughly.
  7. Use a fork to retrieve the crackles. Tap the fork on the side of the bowl to remove any excess chocolate.
  8. Set the crackles on the lined tray in the refrigerator for about 15 minutes, or until the chocolate is set.
  9. Serve in little paper cases, if desired.

Chocolate Syrup

  1. Place all the ingredients into a bowl and whisk together until smooth and shiny.

To read the full article refer to Mindful Parenting, Issue 1 - View Magazine

This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books.

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