We sure do love a snack! These Peanut and chocolate crackles are just the right amount of sweet and salty. They are refined sugar free, so a nice alternative to the traditional 'chocolate crackle' we all remember from times gone by. Incredibly moreish, we challenge you to eat just one!
Makes 24
GF, V
Ingredients:
1/2 cup coconut oil
2 tablespoons rice malt syrup
1/2 teaspoon vanilla
1/4 cup raw cacao powder
1/2 cup crunchy peanut butter
1/4 cup salted and roasted peanuts
(slightly crushed)
1/2 cup coconut fine
1/2 cup caramel buckinis
1 1/2 cups puffed quinoa
1/4 cup dried cranberries
pinch salt
Line two cupcake trays or muffin tins with 24 paper cases or greaseproof paper cut into squares
Gently heat the coconut oil over low-medium heat.
Remove from the heat and add the rice malt syrup and vanilla. Add the cacao, and peanut butter and stir to combine. Add the rest of the dry ingredients and mix well. Spoon the mixture into the pre-prepared muffin tins and refrigerate for 2 hours, or until set, then serve.
Store in the fridge in an airtight container for up to two weeks.