Carob and Almond Crackles

February 12, 2018


I hope I'm right in saying that we all remember chocolate crackles. When I was younger, I definitely ate more than my mum ever said I could. They were just so dang delicious! You might be wondering why i've decided to mess with the OJ choc crackle, so I better explain. Chocolate was doing just fine, until I was browsing the isles of my local health food store and stumbled across carob, a naturally sweet, caffeine free chocolate alternative. Ever since I have been hooked and knew we needed to share it with you. So here it is. This recipe is for when you feel like you need a little something something, although once you try one, I can't promise you won't get addicted. I know if they're around, I'll eat them and there's going to be no time for portion control. You might be caught eating these for breakfast. I was. I'm not necessarily proud about it but I figure if chocolate is acceptable for breakfast on Easter...why is it not, every day? I hope you enjoy these as much as I do. 









To get on your way to choccy heaven, you'll need...

3 cups millet puffs

1 1/2 cup coconut oil

3 tablespoons carob powder

1 tablespoon almond butter 

2 tablespoons rice malt syrup 



This is how you're gonna get there;

Measure three cups of millet puffs and add them to a large bowl. Place your coconut oil, almond butter, carob powder and rice malt syrup into a small saucepan and heat on a low temperature until combined. Take your saucepan off the heat and pour the carob mixture into the millet puffs. Stir well to coat the puffs and spoon into patty papers. Pop your crackles into the freezer for at least two hours before you enjoy. Crackles are best kept in the freezer. 



Love and wellness,






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