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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Healthy Chocolate Crackle Christmas Trees
- 100 ml coconut oil
- 3 tablespoons rice malt syrup or maple syrup (more or less to taste, I used rice syrup)
- ¼ cup desiccated coconut (optional)
- 2-3 tablespoons cacao (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).