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our gift to you

Feed them right from the start

Chocolate Quinoa Crackles

Wheat Free Vegan

The combination of cacao powder, maple syrup and puffed quinoa is a perfect way to satisfy sweet chocolate cravings. It’s a great idea to make a huge batch and separate into mini-muffin holders. They can be eaten straight away or placed in the freezer and eaten at a later stage. They also make perfect party treats… but be sure to make extra as they will disappear in a flash. Perfectly suited to all children (and mums) – even the fussy ones will enjoy these extra healthy and delicious chocolate crackles.



1½ cups of popped / puffed quinoa
¼ cup of cacao powder
¼ cup of carob powder
6 tbsp of maple syrup
5 tbsp of coconut oil
2 tbsp of almond butter / peanut butter / cashew nut butter
1 tsp of vanilla powder / vanilla essence (optional)
1 pinch of Himalayan Rock salt (optional)
1. Place the coconut oil, cacao powder, carob powder, vanilla, almond butter and Himalayan Rock salt in a small pot and gently heat over low heat.
2. Continue to stir until it's totally smooth and melted. Turn off heat and set aside.
3. In a medium sized bowl, place quinoa puffs and cover with the chocolate sauce, mix together, ensuring that all the quinoa puffs are completely covered with chocolate.
4. Spoon the chocolate puffs into mini muffin cupcake holders.
5. Place in freezer to set (approx 1 hr).

You can replace quinoa puffs with rice, millet or corn puffs. For a school friendly treat replace nut butter with tahini or sunflower butter. These can be stored in the fridge for approx 7 days or in the freezer for a couple of months. For children with a sweet tooth or fussy eaters you can increase sweetness by adding extra coconut sugar and/or maple syrup.

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