Winter has decided to arrive overnight here in New Zealand and after the long hot summer we’ve been blessed with, it’s come as a bit of a shock to the system. The beanies and scarves are out, slippers too. I’ve been drinking copious cups of tea to keep warm and while it’s nice to have a reason to stay in doors and cosy up, I’m hoping the weather clears this coming weekend, as we’re heading out-of-town for a quick break. I’ll probably be sharing a few bits from our weekend over on Instagram, so be sure to check in there if you’d like to see if my wishes were heard, or to see shots of a very wet weekend away, lol.
These crackles are the second recipe I created last year for an SBS campaign highlighting Australian classics. Chocolate crackles were one of the first things I remember making at school as a kid- using the traditional recipe of copha, cocoa powder, sugar and rice bubbles. Here’s my slightly better-for-you version flavoured with hints of cardamom and rose and a little added pistachio crunch.
A modern, somewhat healthier version of the much-loved Aussie classic. I tend to use freshly ground cardamom seeds for their superior flavour, but you could substitute 1/2-1 tsp ground cardamom if preferred. Find edible dried rose petals at selected specialty and health food stores.
Makes 8
2 cups (50 g) puffed rice
1/2 cup (125 ml) melted virgin coconut oil
1/4 cup (60 ml) pure maple syrup
1/4 cup (15 g) cacao powder, sifted
1/4 cup (35 g) pistachio nuts, finely chopped
Finely ground seeds from 6 cardamom pods
3 tbsp edible dried rose petal
Line 8 muffin tins with paper cases. Place puffed rice into a large bowl. In a smaller bowl combine melted coconut oil, maple syrup and cacao powder and stir until smooth. Pour cacao mixture into puffed rice, add most of the chopped pistachio nuts (reserve 1-2 tbsp for the topping) and the ground cardamom. Mix well, then transfer to paper cases. Sprinkle tops with reserved chopped pistachios and rose petals and place into the fridge for 1 hour to set. Alternatively, you can place into the freezer for 20 minutes if you’re in a hurry. Store airtight in the fridge for up to 1 week.
7 Responses
Would a wee bit of rose water work as a substitute for the petals?
You could try a few drops, however not too much as liquids don’t tend to go well with this raw chocolate mixture (it doesn’t emulsify well). x
What a lovely way to re-introduce some classics with a healthier emphasis!
I know the whole point of chocolate crackles is the chocolate but can you suggest a replacement (of chocolate sorts) that doesn’t contain as much caffeine? I find that cacao is quite “activating”…
Does anyone else have the same issues with cacao?
I’d suggest using carob powder in place of the cacao, as it’s caffeine-free. It tastes a bit different but lovely in it’s own right. Kinda smokey and caramel x
oh man, I hope that long summer is heading our way in Vermont! Lovely photos, edible rose is always so pretty.
Crossing my fingers for you! xx
They’re vegan and gluten-free? But they’re so tasty! It’s a wonder what you can bake in the kitchen.