Diagnosed with candida and leaky gut syndrome, I am on a strict sugar free, gluten free, yeast free diet for six weeks. I know, I know, sounds horrible, but honestly it’s actually been a blessing in disguise because I’ve had to get crafty in the kitchen – and anyone who knows me knows I’m most definitely not a wifey in that department.
The other day while eating a teaspoon of coconut oil (as you do) I had a moment of food déjà vu. Throwback 20 years to the magical four-year-old birthday parties where chocolate crackles were the cheerios of the sweet table (i.e. the BEST THING EVER), I found myself mesmerized by the kremelta-like taste of this wonder food. Surely there must be a way to make these naughty little treats healthy?
After looking up the ingredients of the original mixture, it was hell no to the vegetable shortening or kremelta and oh yes to coconut oil, goodbye to the icing sugar, chocolate and Rice Bubbles and hello to millet puffs and my new best friend carob (cacao would work just as well).
Oh so easy and oh so delicious, here’s a sweet little party trick to keep in mind that will only take you 10 minutes to make and 20 minutes to set. Your healthy friends will love you, plus they’re sugar-free, gluten free and yeast free so that’s a win, win, win in my books. Enjoy!
Healthy “Chocolate” Crackles
Makes 12 medium/large or 25 small
Sugar free, dairy free, gluten free, yeast free, wheat free, vegetarian, vegan
125g coconut oil (I used Ceres Organics Coconut Oil)
2 tbs carob powder
1 cup of desiccated coconut
2 cups of millet puffs
12-24 paper cases
Line a small muffin tray with the paper cases (you don’t actually have to do this but it’s much easier if you do).
Melt the coconut oil in a small pot on the stove at a low heat.
In a bowl, mix the millet puffs, carob and desiccated coconut.
Once the coconut oil has melted stir it in to the dry mixture.
Scoop the mixture into the paper cases.
Refrigerate for 20 minutes to set.
Eat and be merry.
Here’s to a healthy Christmas!