Chocolate Crackles - Low Carb Treat
Updated: Jun 6, 2019
If you're looking for a bite sized low carb treat to get you through the day feeling energised, while curbing cravings, then look no further than these chocolate crackles.
150g cacao butter
60g raw cacao powder
3 Tbsp brown rice syrup
2 Tbsp coconut milk
1 vanilla pod, split and seeds scraped
pinch of salt
2 cups Something to Crow About Almond Maple Cacao Paleo Blend (or substitute a mixture of nuts and coconut chips to make up 2 cups)
12 paper cupcakes cases
Optional topping - freeze dried raspberries
Grease a 12 hole muffin pan with oil (we used coconut oil) and line with paper cases.
Melt the cacao butter with the cacao powder in a saucepan over med-low heat stirring until smooth and creamy.
Stir in the remaining ingredients and combine.
Spoon the mixture evenly into the paper cases and place in the fridge for 30 mins.
Remove from fridge and scatter freeze dried raspberries over
Enjoy straight away or keep in an airtight container in the fridge for up to 1 week or freezer for 3 months.
PINK RIBBON BREAKFAST TIP: Get your pink on with a pink floral arrangement, pink rosebuds and freeze dried raspberries.
Recipe and images by Crazy Cucumber Blog