These Healthy Chocolate Crackle Christmas trees are a simple, nourishing Christmas inspired treat. I was inspired to make these at my sons Prep party day. I saw one of the mums from another class carrying a pretty chocolate tower and I couldn’t help but enquire what it was. She said it was a chocolate crackle Xmas tree. Now I’m not a fan of accumulating too much cooking stuff, so I was thrilled to hear that she used a piece of cardboard, shaped into a cone and then lined with baking paper for the mould.
I make healthy chocolate crackles for my kids parties, so I knew right away what I would do. But loving to experiment as I do, I also whipped up a grain free version too. I’m thrilled to share these with you. I hope you enjoy them !
Made with puffed whole grains as opposed to the sugar ladened commercial rice bubbles, these make a guilt free treat. The coconut and coconut oil are super healthy for reasons I’ve written about here. The grain free version is a great source of protein and healthy fats.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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This Chocolate Crackle Christmas Trees looks tricky to make, though it's anything but.There's no special mould needed (it's quick and easy to make your own) and it's an impressive Christmas inspired treat.
- 100 ml extra virgin coconut oil melted
- 3 tablespoons rice malt or maple syrup (more or less to taste, I used rice syrup)
- ¼ cup desiccated coconut (optional)
- 2-3 tablespoons cacao powder (more cacao will make it more chocolatey)
- 2 cups 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.
Over a gentle heat, warm the coconut oil and syrup until combined. Mix in the cacao powder. Now combine this 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).
Replace the puffed grain with the same amount of toasted almond flakes or another chopped nut or seed.
Use rice malt syrup to sweeten.
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.
Let your kids break them apart (like you would a Ginger bread house) to eat - messy but fun!!
I'd love for you to spread the Christmas cheer and share this with a friend!