
Easter Chocolate Crackles 12 Crackles Prep: 5 Minutes Cook: 5 Minutes + Setting Time Cane Sugar Free Dairy Free Vegan Vegetarian Dairy and cane sugar free, these little treats are not only cute and Easter-ready, they’re perfect for when you need to cater for intolerances and allergies. We hope you give them a go this Easter! Made with Organic Rice Syrup Brown Rice Ingredients 2 cups puffed rice 1 cup desiccated coconut 1/3 cup coconut oil 1/2 cup Pureharvest Organic Rice Syrup 1/4 cup organic cacao powder 1 bag mini chocolate easter eggs Instructions Line a muffin tin with 12 cupcake cases and set aside. Place the puffed rice and desiccated coconut into a large bowl and combine. Combine the coconut oil and Rice Malt Syrup in a small saucepan on a low heat, stirring until the oil melts and it's completely mixed with the Rice Malt Syrup. Remove from heat and stir in the cacao powder. Pour the cacao mix over the rice puffs and coconut mix and stir well to coat. Spoon the mixture into the cupcake cases. Place a few chocolate easter eggs into the top of the nests and place in the fridge to set. Store in the fridge in an airtight container and enjoy whenever you're feeling like a little chocolate treat this easter. Share this recipe Print recipe

Easter Chocolate Crackles

12 Crackles
Prep: 5 Minutes
Cook: 5 Minutes + Setting Time

Dairy and cane sugar free, these little treats are not only cute and Easter-ready, they’re perfect for when you need to cater for intolerances and allergies. We hope you give them a go this Easter!

Made with: Organic Rice Syrup

Brown Rice

Ingredients

2 cups puffed rice
1 cup desiccated coconut
1/3 cup coconut oil
1/2 cup Pureharvest Organic Rice Syrup
1/4 cup organic cacao powder
1 bag mini chocolate easter eggs

Instructions

Line a muffin tin with 12 cupcake cases and set aside.
Place the puffed rice and desiccated coconut into a large bowl and combine.
Combine the coconut oil and Rice Malt Syrup in a small saucepan on a low heat, stirring until the oil melts and it's completely mixed with the Rice Malt Syrup. Remove from heat and stir in the cacao powder.
Pour the cacao mix over the rice puffs and coconut mix and stir well to coat.
Spoon the mixture into the cupcake cases. Place a few chocolate easter eggs into the top of the nests and place in the fridge to set.
Store in the fridge in an airtight container and enjoy whenever you're feeling like a little chocolate treat this easter.