These delightfully crunchy chocolate crackles are easy and simple to make and supply a guilt-free indulgence whenever you need one thing candy to deal with your self with.
Elements
- 110 g (1/2 cup) cacao butter
- 60 g (1/2 cup) cacao powder
- 30 g (1/2 cup) flaked coconut
- 50 g (1/2 cup) silvered almonds
- 2 tbs coconut oil, plus additional to grease
- 2 tbs coconut cream
- 1 vanilla pod, break up and seeds scraped, or 1 tsp vanilla powder
- ¼ tsp stevia
- Pinch of salt
Technique
Step 1.
Grease a big 6-hole or common 12-hole muffin tin with coconut oil and line with paper circumstances.
Step 2.
Soften the cacao butter with the cacao powder in a saucepan over medium–low warmth, stirring, till clean and creamy. Stir within the remaining elements to mix, then spoon the combination evenly into the paper circumstances and place within the fridge for about half-hour to set.
Step 3.
Take pleasure in right away, or maintain in an hermetic container within the fridge for as much as 1 week or within the freezer for as much as 3 months.
Makes 12
Sensible Carbs by Luke Hines.
Accessible now. Revealed by Pan Macmillan. Images by Mark Roper. Go to Booktopia to buy.
