Chocolate Quinoa Crackles

Serves: 20|Prep: 20 min

The combination of cacao powder, maple syrup and puffed quinoa is the perfect way to satisfy sweet chocolate cravings. It’s a great idea to make a large batch and separate them into mini-muffin holders. They can be eaten straight away or placed in the freezer and eaten at a later stage. They also make perfect party treats… but be sure to make extra as they will disappear in a flash. Even the fussy eaters will enjoy these extra healthy and delicious treats.

Ingredients

Method

1½ Cups Of Popped / Puffed Quinoa or brown rice
¼ cup of cacao powder
¼ cup of carob powder
6 tbsp of maple syrup
5 tbsp of coconut oil
2 tbsp of almond butter / peanut butter / cashew nut butter
1 tsp of vanilla powder / vanilla essence (optional)
1 pinch of Himalayan Rock salt (optional)

1.	Place the coconut oil, cacao powder, carob powder, vanilla, almond butter and Himalayan Rock salt in a small pot and gently heat over a low heat.
2.	Continue to stir until it's totally smooth and melted. Turn off the heat and set aside.
3.	In a medium sized bowl, add quinoa puffs and cover with the chocolate sauce. Mix together, ensuring that all the quinoa puffs are completely covered with chocolate.
4.	Spoon the chocolate puffs into mini-muffin cupcake holders.
5.	Place in freezer to set (approx. 1 hr).

Tip:

You can replace quinoa puffs with rice, millet or corn puffs. For a school-friendly treat, replace nut butter with tahini or sunflower butter. These can be stored in the fridge for approx. 7 days or in the freezer for up to 6 months. For children with a sweet tooth or fussy eaters, you can increase sweetness by adding extra coconut sugar and/or maple syrup.