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Chocolate Crackles

chocolate crackles

makes 12-18 pieces, depending on size

gluten-free, dairy-free, paleo, egg-free, yeast-free
4 cups puffed rice crisps
2/3 cup raw cacao powder
1 teasp. Himalayan sea salt.
2 cups shredded toasted coconut
1 cup coconut oil
4 Tbsp almond, peanut or other nut butter
6 Tbsp. pure maple syrup
Line a large or 2 smaller baking sheet/s with silicon mats or parchment paper or line muffin tins.
Mix rice crisps, cacao powder, salt and coconut in large bowl.
In saucepan, melt together coconut oil, nut butter and maple syrup.
Add wet to dry ingredients and mix well..
With spoon or scoop, put mounds on the baking sheet/s or fill muffin tins.
Refrigerate (or better freeze) 60 min or more. Enjoy.
(have kleenex ready to clean your fingers or – better – lick them clean…)
Keep in fridge or freezer.

About the Author Dr. Christine Sauer

Dr. Christine Sauer, MD,ND(Ger), INHC, CBHC is a German-trained conventional as well as naturopathic physician, a Certified Brain and Mental Health Expert and Coach and a Certified Integrative Nutrition Holistic Health Coach. Through her own journey from successful owner of a large practice in Germany through the abyss of mental and physical health to complete recovery she discovered her unique process to help her clients achieve lasting health and wellness. Her mission is to change the world for the better, one life at a time. Her hobbies are science, learning new things, cooking, gardening and her backyard chickens and dogs.

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