Chocolate Crackle Slice

Chocolate crackles were the centrepiece of many Aussie birthday parties in the early 90s, and we reckon they should still have a place on the table.

Our take on this childhood classic is a little different. It's a no-bake slice that's definitely more nutritious than the chocolate crackles we grew up eating, but it's just as moreish and yummy. Enjoy!

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To make chocolate crackle slice, you'll need:

For the base:

• 4 cups puffed brown rice
• 1/2 cup your favourite nut butter
• 1 cup raw cacao powder
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• pinch of sea salt

 For the choc top:

• 1/4 cup maple syrup
• 1/2 raw cacao powder
• 1/4 cup your favourite nut butter
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

 Method:

1. Line a slice tin with baking paper and set aside.
2. Pop the bar ingredients, except puffed rice, into a bowl and mix well. 
3. Add puffed rice and stir until well coated.
4. Pour the mix into the slice tin and spread out evenly with a spatula.
5. Place in freezer for 10–15 minutes, until set. 
6. For the choc top, put all ingredients in a bowl and mix well.
7. Pour the choc top over the base and put it back in the freezer until set.
8. Remove from freezer and slice into bars.

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Chocolate Crackle Slice originally featured in Lunch Lady Magazine Issue 5. 

Recipe by Amber Rossouw, styling by Jacinta Moore and photographs by Kate Berry.