This Healthy Chocolate Crackles Christmas Tree recipe are a fun and nourishing twist on the classic holiday treat! Inspired by a creative mum at my son’s prep party, I decided to make my own version using wholesome ingredients and a DIY cone-shaped mould. They’re perfect for festive gatherings (or even a birthday party) and guaranteed to be a hit with both kids and adults!
Health benefits
Made with puffed whole grains as opposed to the sugar ladened commercial rice bubbles, these make a great gluten-free and dairy-free treat. The coconut is super healthy for reasons I’ve written about HERE. Plus, the coconut oil and cocoa powder add a dose of healthy fats and antioxidants. If you opt for the grain-free version, you’ll be getting extra protein and fats from nuts, making this treat even more nourishing.
Ingredients
This healthy chocolate crackle recipe requires melted coconut oil, rice malt syrup or maple syrup, raw cacao powder, desiccated coconut (or shredded coconut), and puffed grains like brown rice or millet. You can easily switch things up with the variations below, including a grain-free option for those who prefer nuts or seeds.
How to make Healthy Chocolate Crackles
Start by warming the coconut oil and syrup in a saucepan over low heat, then stir in the cacao powder. Mix in your choice of puffed grain and coconut, then pack the mixture into a cone-shaped mould made from cardboard and baking paper. Freeze for about 15 minutes until firm, and once set, remove the mould and decorate your tree with festive decorations (I used fresh cherries)! Alternatively these can be packed into cupcake cases or into a muffin tray for a healthier twist on the party classic ‘chocolate crackles’.
Serving suggestions and how to store
Serve your Chocolate Crackle Christmas Trees right away or store them in the fridge until you’re ready to enjoy. They make a fun centrepiece, and the kids will love breaking them apart to enjoy the messy, delicious pieces (like you would a Ginger bread house). These also store well in an airtight container in the fridge for a few days, if they last that long!
Vary this to suit your dietary needs
To make this recipe grain-free, simply replace the puffed grain with toasted almond flakes. For a low-fructose option, use rice malt syrup as your sweetener. If you’re avoiding coconut, swap the coconut oil for raw cacao butter, and skip the desiccated coconut. You can also add a dash of peppermint essence for a minty twist on this classic treat!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Ingredients
- 100 ml coconut oil
- 3 tbsp rice malt syrup or maple syrup (more or less to taste, I used rice syrup)
- ¼ cup/s desiccated coconut (optional)
- 2-3 tbsp cacao powder (more cacao will make it more chocolatey)
- 2 cup/s puffed grain I used puffed brown rice but it would work with millet, quinoa or activated buckwheat (or a mix). See variations below for grain-free.
Method
- Over a gentle heat, warm the coconut oil and syrup until combined. Mix in the cacao powder. Now combine this in a large bowl with the puffed grain and coconut (or nut variation below).
- To make your mould, roll a piece of thin card into a cone shape and stick together. Line this with baking paper and wrap a piece of foil around the tip of the cone (to stop any oil leaking out).
- Now spoon the mixture into the cone. Every couple of tablespoons, I packed the mixture down into the mould using the end of a wet rolling pin.
- Once done, lay on its side in the freezer until set (15 minutes or so).
- Remove the card and baking paper, decorate with berries and cherries and serve immediately (or store in the fridge until ready to eat).
Variations
Grain-free
Replace the puffed grain with the same amount of toasted almond flakes or another chopped nut or seed.Low-fructose
Use rice malt syrup to sweeten.Coconut-free
Replace the coconut oil with raw cacao butter and omit the desiccated coconut.Make it minty
Add peppermint essence or essential oil for a peppermint chocolate treat.I'd love for you to spread the Christmas cheer and share this with a friend!
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Kerri says
I make this recipe a lot and I love this idea but it wouldn’t last 5 mins on a Qld Christmas Day 🙁
Georgia Harding says
Ha ha – yes like any ‘crackle’ even the traditional type, they don’t hold up well out of the fridge. Last Christmas Day I made a couple of these (and it was a really hot day – I’m also in QLD). I served them straight from the freezer and they were fine for about half an hour or so. The kids had a good go at them and then I popped what was left back in the fridge looking a lot less pretty than it did to start with. They finished it off Boxing Day! G x
Jane says
How do you serve it though?
Georgia Harding says
I made two big ones last Christmas day (grain and grain free) and I just sliced bits off. You could also make individual little cones or even just use the mix in little cups like regular ‘crackles.’ (this is what I do for b’day parties).
The lady I was inspired by at last years school party had hers in one big cone in the school fridge, and bought it out just as the party started. The mum just served it up to the kids on napkins, G x
Kristy @ Loulou Zoo says
Hello Georgia, these look great! I think I recall reading something on your site about limiting puffed grains as they aren’t that great for you (but ok as a treat, like Christmas!), am I right? I make a chocolate crackle as well but I remember reading something you posted and it made me stop making them..so I wanted to check! Thank you so much 🙂
Georgia Harding says
Yes Kristy, I am quite wary of puffed or extruded grains (wrote about them in my ebook). So Xmas, sometimes birthdays is the only time I use them (or I mostly make the ‘grain free’ tree) if no one has nut allergies. So yep. you’re spot on. Merry Christmas G x
Kristy @ Loulou Zoo says
Oh great thank you Georgia – I was wondering whether I was dreaming or not! Thank you so much for the reply. You have a lovely Christmas too x
Peanut Head says
what a grew idea – thanks for sharing
Lina Fidanza says
Fabulous. What a great recipe. Thank you for sharing. Have 2 little “cones”, and a few cupcake papers as well, in freezer. Looking forward to serving them up on Christmas Day.
Georgia Harding says
You’re welcome G x
Wendy says
I made this today as a slice using puffed millet. Both kids loved it (eldest child incredibly fussy and hardly likes anything, so this was a huge success). Such a quick and simple recipe – thank you.
Georgia Harding says
Fabulous – so glad they were a success Wendy. Thanks for the 5 star rating too, G x
Alex Kofler says
Hi Georgia, I remember a post from a while back about extruded grains being toxic. Are there different types of these puffed grains where some are okay?
Georgia Harding says
Yes Alex they are certainly not ideal (they are heavily processed). In the case of this recipe, it’s treat/ celebration food. You can do better (grain-free version is the best option here) but you could do a lot worse too (insert the 50 ingredient gingerbread houses at the supermarket) ?
Tish says
Where can I find the article on puffed rice please?
Georgia Harding says
Weston Price writes about it a lot https://www.westonaprice.org/health-topics/modern-foods/dirty-secrets-of-the-food-processing-industry/
Zulfaa says
Hi, I’ve just made this using Buckwheat puffs and because the puffs are soft to begin with (first time trying them so not sure if they are meant to be soft?) the crackle is soft and chewy. Is there a better grain or non grain that will replicate the same crunch as rice bubbles?
Other then that, flavour is spot on.
Thanks
Georgia Harding says
I find puffed wholegrains are never as crunchy as the processed ones sorry. I also find the weather affects these – if it’s humid or rainy (lots of moisture in the air) they don’t retain as much crunch. Keep them in the freezer can help too (cold dry air) or the fridge. Glad you enjoyed the flavour G x
Zulfaa says
Thanks for the reply Georgia. Yes, the humidity makes sense. We live in PNG so humid all year round – and most things don’t keep well. My freezer is fully packed with dry goods, haha.
Rebecca says
I’ve just started using the ceres rice cakes and these give a good crunch! just break them up in your hand