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A nostalgic Aussie milkbar classic! These quick and easy delights are perfect to make with the kids. Just be sure to stir with as many spoons as there are cooks to avoid any spoon-licking arguments 😋

You will need

Serves 4

  • 400 grams vegan dark chocolate, chopped
  • 1/4 teaspoon extra virgin olive oil
  • 1/2 cup 100s and 1000s, or sprinkles
  • 1/2 cup puffed rice (optional)
  • 1/4 cup dark roasted peanuts, pulsed to crumb consistency (optional)
  • 1 tablespoon sea salt (optional)

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10 mins to prep

5 mins to cook

  1. Step 1

    Place the chocolate in a bowl over (but not touching) boiling water, stirring frequently until the chocolate has melted.

  2. Step 2

    Remove from the heat and stir through the olive oil.

  3. Step 3

    Spoon or pour the mixture onto a tray lined with baking paper, making rounds as large or small as you’d like.

  4. Step 4

    Before the chocolate cools and sets, sprinkle over your favourite toppings; 100s and 1000s, sprinkles, peanuts, rice bubbles, salt or a combo of all of them!

  5. Step 5

    Leave to cool and set hard in the fridge, and serve.


With half of the melted chocolate (or any remaining chocolate after creating your desired number of freckles) you can pour it into a separate tin and cover with toppings to create one giant ‘freckle’ — and then break it up into smaller chunks once it’s hardened. A chocolate freckle ‘bark’, if you will!

Recipe: Simon Toohey

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