Healthier Chocolate Crackles

A delicious twist on a childhood favourite that will win over parents and children.

I have a confession to make…I didn’t like chocolate crackles as a child. The copha in them always left me feeling sick. However, I thought they might be a good baking activity to do with my two year old, so I went searching for a copha-free recipe. Another mum shared the recipe below, which uses coconut oil as a substitute for the copha (which is a processed version of coconut oil that contains a lot more fat).

After making them, I’m happy to say I’m now a chocolate-crackle convert. This recipe has all the chocolatey and coconut-y goodness of traditional chocolate crackles, without the sugar, copha or desiccated coconut, and it’s really simple. It’s a great recipe for toddlers to ‘help’ with as they can mix everything together easily, and there’s no need to use the stove or oven.

Preparation Time: 5 minutes
Refrigeration Time: 30 minutes
Makes: 10-12 (depending on the size of the cupcake cases)

2 cups puffed rice (or Rice Bubbles)
¼ cup cocoa powder
100ml natural coconut oil (melted)
1 large tbs honey


Place all ingredients in a bowl and mix thoroughly.

Put in freezer to harden for five minutes.

Remove from freezer and stir again.

Spoon into cupcake cases and place in fridge for 30 minutes.

Take them out of the fridge and serve immediately. If the crackles are left out too long the coconut oil will melt.