Here’s a recipe from my brand new book Supercharged Food for Kids.
It’s crackle time! You’ve probably all witnessed the unhealthy versions of these hanging around on the table at every kid’s birthday party, loved unconditionally by children and parents alike. These crunchy, crackles of puffed rice are essentially an old fashioned treat that I have always yearned to recondition for a real food 21st century.
Using real food will teach your child to appreciate food’s natural flavours and develop and understanding of what real food actually tastes like and this recipe is the perfect example. If you skip the sugar-filled, artificially flavoured party treats and instead opt for a healthier version it will ensure you are meeting your child’s nutritional needs with a good supply of magnesium and iron from the raw cacao and B vitamins from brown rice puffs. Coconut oil and butter will add stickiness and sweetness and provide a great all round anti-fungal and anti-bacterial element.
This recipe is a godsend for busy parents as it can be whipped up quickly and then placed in the fridge for kids to enjoy for morning and afternoon tea, an after school snack or a sleepover.
You can also make Cacao Pops as a breakfast cereal just by omitting the coconut oil and mixing up the other ingredients and chilling in the fridge.
Cacao Bomb Crackles
- 2 cups brown rice puffs
- 1/2 cup desiccated coconut
- 1/3 cup coconut sugar
- 6 TBS coconut oil
- 2 TBS coconut butter
- 3 TBS cacao powder
- 1 tsp vanilla extract
- Line a 12 cup muffin pan with paper cup liners.
- Place rice puffs in a bowl.
- In a food processor process coconut sugar until it resembles a fine powder.
- Place a bowl over boiling water on the stove top and add in coconut sugar, coconut oil and butter and cacao powder until melted on a medium heat.
- Add desiccated coconut and stir well.
- Remove from heat, spoon mixture into liners.
- Place in the refrigerator to set.
You can pick up the new e-book here.