Raw Chocolate Crackles

By Chef: Ulyana Michailov
Posted: September 17, 2012


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This weekend I made Chocolate Crackles. Remember those chocolaty, crunchy and copha filled party crackles?? Every kiddy party had them along with the rice bubble marshmallow cupcakes, honey cornflake cupcakes and fairy bread (the best!).


  • 1 cup raw Buckinis
  • 1/4 cup desiccated coconut
  • 1/3 cup melted coconut oil
  • 5 tbsp agave nectar
  • 4 tbsp raw cacao powder
  • 1 tsp vanilla powder


1. In a bowl mix together the Buckinis, desiccated coconut, cacao powder, coconut oil, vanilla powder and agave nectar until all combined. The mixture should be a little runny because of the coconut oil. Allow it to cool for a few minutes in the fridge (if the weather is warm) and give it a stir every few minutes until it starts to harden. You don’t have to wait but if you want the chocolate covered evenly over your crackles then consider taking a few minutes to let the mixture cool. (both pictured)

2. Add spoonfuls to silicon cupcakes and let set in the fridge or freezer. It doesn’t take very long, maybe about 20 to 30 minutes then pop them out of the cupcakes and store in an air tight container in the fridge.