A healthier twist on an old favourite, this Coco Crackles recipe uses Blue Frog’s latest release, Coco Munch. It tastes ridiculously good and contains 60 percent less sugar than market competitors.
3 cups Coco Munch
170g coconut oil
1 cup desiccated coconut
12 pieces dark chocolate
1/2 cup pumpkin seeds
Freeze-dried raspberries (crushed a little)
- Melt the coconut oil in a saucepan. Mix Coco Munch, desiccated coconut and pumpkin seeds together in a bowl, add melted coconut oil and mix well. Spoon the mixture into patty cake papers.
- Melt dark chocolate in the microwave until runny. Drizzle half a teaspoon on top of each crackle cake and then decorate with freeze dried raspberries (or any toppings of your fancy).
- Refrigerate until set (30 minutes) and enjoy!