20 small crackles
10 months +
About this Recipe
Just like a chocolate crackle, but made with quinoa & chocolate custard!
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1.5 cups puffed quinoa
½ cup shredded coconut
¼ cup coconut oil
2 Tbsp cocoa powder
2 Tbsp maple syrup
- You can puff regular quinoa at home by heating oil in a saucepan and “popping” the quinoa just like you would pop popcorn (make sure to use a lid)
- Use puffed rice as an alternative for puffed quinoa
- Keep in an air-tight container in the refrigerator until ready to eat
Step by Step Instructions
In a frying pan over low heat toast puffed quinoa for 90 seconds, agitating the pan frequently. Set aside.
Toast shredded coconut for 60 seconds, agitating the pan frequently. Set aside.
In a small bowl over low heat melt coconut oil, then add cacao powder, maple syrup and Rafferty’s Garden Custard and stir gently until well combined.
Stir through toasted puffed quinoa and coconut and mix to combine well.
Spoon into small patty cases and place in freezer for approximately one hour or until set.
Remove 10 minutes before serving.
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