Vegan Easter Chocolate Crackle

Chocolate crackles were one of my favourite treats as a child. Once in awhile I was treated to a box of Rice Krispies and I would rejoice over the knowledge that I could make a massive amount of chocolate crackles. They were simple and fun to make and most importantly- they were super delicious. However back in the day (and maybe still today) they were made using Copha and with a large amount of sugar. So to relive my childhood memories in a more healthy fashion I have modernised the recipe to make it a bit healthier. It is still easy to make and requires only a few ingredients.

I personally just used the cheapest crispy rice that my local supermarket had to offer but feel free to use crispy brown rice, puffed rice or even the original Kellogg’s Rice Krispies.

Chocolate Crackle Recipe


Makes around 15 but really it just depends on what size you would like them to be.

  • 2 cups of crispy rice
  • 4 tbsp of cacao powder
  • 1/3 cup coconut oil
  • 1/8 cup maple syrup or sweetener of choice
  1. Combine the cacao powder, coconut oil and maple syrup in a pot. Heat on a low temperature until they are melted and combined.
  2. Add the rice to a bowl and pour the melted mixture over it. Stir until the rice is evenly coated.
  3. Spoon the mixture into cupcake holders and pop them in the freezer to set.
  4. You can store the chocolate crackles in either the fridge or the freezer depending on how crispy you like them!

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1 Comment

  1. Every child should experience the joys of making and eating chocolate crackles! Simple, fun and yum….and now alot healthier thanks to this recipe. Well done Tara 🙂

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