chocolatecrackle

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.

Print Recipe

5 from 1 vote

Healthy Chocolate Crackle Christmas Trees

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.

Prep Time15 minutes mins

Cook Time5 minutes mins

Chill15 minutes mins

Total Time35 minutes mins

Course: Dessert

Servings: 1 high tree

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.

Metric - US Customary

Instructions

• 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).

Notes

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!