Chocolate Crackles (low FODMAP, gluten free, dairy free)

Chocolate Crackles

As I was growing up, every now and then my beautiful mum would make Chocolate Crackles for us… either for a special occasion or a tasty treat.  I tend to associate them with birthday party food.  These are my version combining the amazing health benefits of unrefined coconut oil and raw cacao.  I put some in red and green mini-cases and sprinkled a tiny amount of Christmas coloured sprinkles for some Christmas baking that will keep well in the freezer between now and then.

Chocolate Crackles

250g virgin, unrefined coconut oil
¼tsp and 1/8tsp stevia (I use Radiance Stevia Sweet, and I buy it here:–stevia-extract-rdstvp.html)
3 Tbsp raw cacao (or cocoa) (cocoa is now on the high FODMAP list, but I wasn’t bothered by only 3 Tb)
4 cups gluten free, crunchy puffed rice cereal (similar to rice bubbles)
1 ½ cups dessicated coconut


  • Melt coconut oil in a saucepan over a low heat.
  • Combine raw cacao with stevia and mix well, then add the rice cereal and coconut, and stir lightly.
  • Pour coconut oil over the dry ingredients and gently mix until well combined.
  • Spoon mixture evenly into 24-30 regular size paper patty containers.
  • Refrigerate to set.

These actually freeze really well, too!  Perfect for making ahead for healthy party treats.

If you’re not on the low FODMAP diet, you could substitute the stevia for a cup of powdered Xylitol, and enjoy the fresh, almost minty-ness of it along with the dental benefits.


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