CHOCOLATE CRACKLES


This kid's classic is sure to please the grownups too! Modeled by Laura Hayden.

Serves approx 8

Sweetness - 2.5/3
Difficulty - 1/3

2 cups crispy rice or corn flake cereal
3/4 cup organic confectioner's sugar
1/2 cup shredded coconut
2 tablespoons cacao powder
1/2 cup coconut oil, at room temperature (not melted or rock hard)

Line a cupcake tray with liners.

In a large bowl, combine the cereal, sugar, coconut and cacao. Stir and mix well.

Melt the coconut oil and slowly pour over the cereal to coat all of it. Stir again to make sure everything is evenly covered.

Fill each cupcake liner with the mixture and put spoonfuls of the cereal evenly into each one.

Put in the fridge to set for an hour or two, or put in the freezer if you don't like waiting.


Jacket by Sister Jane

3 comments :

  1. Can your model prepare the gluten free version please

    ReplyDelete