Easter is, of course, not only associated with Spring. Chocolate also features rather heavily, and these easy Cheerio chocolate crackles fit the chocolate theme with minimal fuss. They are a fun twist on traditional chocolate crackles made with rice puffs. They also swap coconut oil for the traditional copha, and use rice malt syrup for sweetness. The coconut topping is optional, but highly recommended.
I am not really qualified to speak of children's capacities or interests, but I would imagine these to be a child-friendly recipe. There is no chopping or real cooking involved - just mix, pour, and set. This means they are also friendly towards adults who are short on time!
I used unsweetened Cheerios for these, which means the slice is not super sweet. This suits me well, but if you want a more traditional sweetness level, you could use a sweetened cereal or add more sweetener to the recipe. You don't have to use Cheerios either. The traditional puffed rice would work, or a flaked cereal, or anything else that isn't too bulky. You could even go all out and use cocoa pops.
Cheerio chocolate crackles with coconut
A vegan twist on the traditional chocolate crackle recipe, made into slice form
Makes approximately 20 squares
Author: Bite-sized thoughts
40g (1/3 cup) cocoa powder
80ml (1/3 cup) coconut oil
80ml (1/3 cup) rice malt syrup (or honey)
75g (3 cups) Cheerios or other cereal (I used unsweetened Cheerios)
Desiccated coconut, for sprinkling
Line a square baking dish with baking paper and set aside.
Melt the cocoa powder, coconut oil and rice malt syrup in a large saucepan or mixing bowl, on low heat, until smooth and combined. Add the Cheerios and mix through using a wooden spoon.
Transfer the crackle mix to your prepared dish, and press down to distribute evenly. Sprinkle the coconut over the top.
Set in the fridge overnight, or for at least 6 hours, before cutting into squares. Store in the fridge.
Submitted to Healthy Vegan Fridays.
Do you have plans for Easter?