A nostalgic favourite gets a crunchy upgrade with this chocolate crackle slice, packed with crispy puffed grains and pops of golden comb for extra sparkle and crunch. It’s rich, chocolatey, and irresistibly snackable.
You will need
Serves 4
- 200g dark chocolate, chopped
- 80g coconut oil
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- Pinch of salt
- 3 cups puffed rice or buckwheat (gluten-free)
- 1/2 cup shredded coconut
- 50g golden comb, roughly chopped
Recipe: Simon Toohey
Directions
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Step 1
Line a slice tin with baking paper and set aside.
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Step 2
In a heatproof bowl, combine the dark chocolate, coconut oil, almond butter and maple syrup. Melt gently over a double boiler or in short bursts in the microwave, stirring regularly, until smooth and fully combined. Stir through the salt.
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Step 3
In a large bowl, combine the puffed rice, shredded coconut, and golden comb.
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Step 4
Pour the melted chocolate mixture over the dry ingredients and stir well until everything is evenly coated.
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Step 5
Transfer the mixture to the prepared slice tin and press firmly into an even layer using the back of a spoon or spatula.
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Step 6
Refrigerate until fully set. Slice into squares or desired chunks to serve!
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Recipe: Simon Toohey
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