Chocolate Crackle Slice


I've been getting all nostalgic of late, looking through old family photos at precious memories of my childhood. Many if not the majority of them, involved food. Mum always organised the most amazing cakes for our birthdays and always on a Saturday after Netball was I allowed to stop at the Redwoodtown bakery for a crunchy bread roll and one of those long lush donuts filled with cream and a dollop of jam covered in a thick crust of sugar. I can still remember the feeling of those sugar crystals sticking to my lips and crunching between my teeth! Then there were the days when mum would take us into town to run errands after school and we would be allowed a coke or raspberry spider and criss-cross chips from Barcello’s café where would sit on the stools looking out onto the street chatting about our school day. All totally delicious treats in between our homemade lunchboxes filled with staples such a sandwiches, fruit and yoghurt and farm-style meat and three veg for dinner.

But one thing from my childhood that springs to the forefront of my mind is those little chocolate crackles that mum use to make with Kremelta which were chilled and served in coloured little patty cases for us to enjoy. In memory of those chocolate crackles I have made a much more nutritious version (no Kremelta or processed pops in sight!) for you and the little people in your life to make together and enjoy. This recipe is based upon the recipe provided by I Am Co. in their December delight box with a few alterations. It’s truly scrumptious and every time I have a wee piece, I think of mum and the chocolate crackle she made for us at littlies. Thanks mum, you’re the best xx

Chocolate Crackle Slice – makes 16 squares

Gluten-Free, Dairy-Free

Base

  • 30g Te Atatu Toasted Coco Crunchies – you can order them here

  • ½ cup ground almonds

  • 1 cup desiccated coconut

  • 1 cup dried cranberries

  • 4 Tbspn cacao powder or good-quality cocoa powder

  • 4 Tbspn coconut oil (melted but at room temperature)

  • 1 Tbspn rice malt syrup (or use honey or pure maple syrup)

Topping

  • 1 pack fresh Medjool dates (soaked in hot water for 30mins and then thoroughly squeezed out). Alternatively, you can use dried pitted dates the same way.

  • 3 Tbspn coconut oil (melted but at room temperature)

  • 3 Tbspn cacao powder or good-quality cocoa powder

  • 1 Tbspn Pic’s Crunchy Peanut Butter

  • Crushed nut/seeds/coconut flakes/freeze-dried raspberries to decorate – alternatively use extra cranberries

  1. Pour all of the base ingredients into a large bowl and mix together.

  2. Pour the base mixture out into a baking paper lined tin and press down firmly (I used a small shallow square tin that I often use to make nutritious fudge). Place the base in the freezer for one hour to set.

  3. To make the topping, combine the ingredients (except decorative ingredients) in a food processor and process until a sticky mixture forms. Once the base is set, remove from the freezer and using slightly damp hands, press the topping over the base and ensure it is spread out evenly.

  4. Sprinkle over your desired nuts/seeds/coconut/free-dried raspberries (or cranberries) if you wish and return the slice to the fridge to set for 30 minutes

  5. Cut into 16 even squares and enjoy

  6. Store the slice in a covered container in the fridge for at least a week if it lasts that long!

#baking #glutenfree #dessert

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