stairway to vegan

Sharing a journey into the world of fabulous vegan food.

On the sweeter side……Decadent Chocolate Crackles

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Decadent Chocolate Crackles

Decadent Chocolate Crackles

Personally, I do not have a sweet tooth. I rarely eat desserts, I would rather a double helping of the main course (especially if pasta or potato’s are involved), so, I have to remind myself that other people might like something sweet for a change.

Growing up in Australia we had “Chocolate Crackles”. These crunchy, chocolate, coconut treats were always immediately gobbled up as soon as they appeared. You could always tell when they were around, as all the children had huge smiles on their chocolate covered faces. It is impossible to eat one of these without getting chocolate all over you.

Since I moved here in 1991, I have not made these treats due to the fact that one, vitally important ingredient is not available in North America. Copha, as I have now found out, is a hydrogenated coconut oil that is solid at room temperature. It looks similar to its North American cousin, Crisco. Same type of packaging and general texture, but the two cannot be substituted for each other.

During my journey into the vegan world, and specifically the raw vegan world, coconut oil keeps cropping up. At first, I just assumed, it would be like any other oil, liquid at room temperature, but now I find that it is solid…..just like Copha, but without the processing. So I have made these Chocolate Crackles with coconut oil, and they turned out great.

I think I may do a theme of Australian goodies. Maybe Pavlova (meringue with whipped cream and fruit) and Lamingtons (Chocolate and coconut coated vanilla cake with a middle of cream and jam). I will have to adapt them to vegan ingredients, but I do like a challenge.

In the meantime, here are my childhood treats, Chocolate Crackles.

Decadent Chocolate Crackles

Decadent Chocolate Crackles



Decadent Chocolate Crackles

makes 24

  • 24 cup cake paper liners
  • 1 cup medium shredded coconut (plus a little extra to sprinkle on top)
  • 1 cup icing sugar
  • 3 Tblspns Cocoa (make sure it does not contain dairy, to be vegan)
  • 4 cups Rice  Crispies
  • 250 g solid coconut oil

Place paper liners in muffin tin to hold shape.

Heat coconut oil over low heat until melted. Allow to cool slightly.

In separate bowl, mix together shredded coconut, icing sugar, cocoa and Rice Crispies.

Pour melted coconut oil into dry mixture and combine completely.

Spoon mixture into paper liners, sprinkle extra coconut on top. Place in refrigerator to set for one hour.

Keep refrigerated until ready to eat.

Decadent Chocolate Crackles

Decadent Chocolate Crackles

  • Nutrition Facts
    Amount Per Serving (one Chocolate Crackle)
    Calories 152
    Calories from Fat 106
    % Daily Value*
    Total Fat 11.8g 18%
    Saturated Fat 9.9g 49%
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 34mg 1%
    Total Carbohydrates 14.8g 5%
    Dietary Fiber 3.1g 12%
    Sugars 5.8g
    Protein 2.1g
    Vitamin A 0%•
    Vitamin C 0%
    Calcium 1%
    Iron 15%
  • * Based on a 2000 calorie diet

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