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 is a German-trained, retired conventional as well as naturopathic physician, a Certified Brain, and Mental Health Coach and a Nutrition, Supplementation, Weight Loss and Emotional Eating Expert. Through her own journey from the successful owner of a large medical practice in Germany through the abyss of mental and physical illness to complete recovery, she discovered her unique process, combining education, life and health coaching, to help her clients to "Recover Your Sparkle", to achieve lasting peace, joy, and 5-dimensional health. Her mission is to be a beacon for love, joy, and peace in this scary world. Her hobbies are science, learning new things, cooking, gardening, and her husband and dog.
She is also an international #1 bestselling author, TEDx speaker, mentor and trainer for other coaches and a loving human being!

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