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Chocolate Crackles

Prep Time5 mins
Cook Time5 mins
Total Time1 hr
Author: Lisa@mummymade.it


  • 1/3 Cup Coconut Oil
  • 3 Tablespoons Cocoa
  • 3 Tablespoons Maple Syrup
  • 2/3 Cup Desicated/Shredded Coconut unsweetened
  • 2 Cups Rice Bubbles


  • Melt the coconut oil in a saucepan over very low heat.
  • Whisk in maple syrup and cocoa until smooth.
  • In a large bowl, place rice bubbles and coconut
  • Pour warmed mixture into the dry bowl and mix well until combined.
  • If there is too much wet mixture add a small amount of extra rice bubbles until combined.
  • Spoon into mini cupcake liners (or normal sized liner) and place in freezer until set.
  • Chocolate crackles need to be kept in the fridge or freezer until ready to serve