Chocolate Crackles

Love what you bake. Turn up the tunes and dance in the kitchen. Laugh and share your bench with friends and family. Create a terrible mess of batter and don’t take it too seriously. Food is a precious gift. It’s life on a plate, and it’s far too delicious not to share.

Makes 16 large crackles | Dairy free | Gluten free | Nut free | Vegan



  1. Line a standard 12-cup muffin tin with silicone muffin cases.
  2. In a high-speed blender or food processor, blend the coconut sugar and arrowroot starch on a low speed and gradually increase to high speed over 1 minute or until the mixture has a powdered sugar texture. Let the mixture settle for 1 minute before removing the lid. Set aside.
  3. Add 5cm water to a large saucepan and bring to the boil over a medium-high heat. Set a medium glass or ceramic mixing bowl on top, making sure the mixing bowl isn’t touching the water. Add the cacao buttons to the mixing bowl and melt for about 3 minutes.
  4. In a large bowl, combine the coconut sugar mixture, cacao powder, rice cereal and desiccated coconut well. Pour over the melted cacao mixture and stir to combine.
  5. Spoon the crackle mix evenly into the prepared muffin tin. Set in the fridge for 1 hour. Store in an airtight container in the fridge for 1 week or in the freezer for up to 1 month.

This is an edited extract from Sweet Vegan by Nicole Maree published by Hardie Grant.

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