Healthy Chocolate Crackles

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image & recipe by @jo_lorenz

Our take on this kids’ party classic is full of health benefits to make them go POP!

¼ cup WelleCo Super Kid’s NOURISHING PLANT PROTEIN

2 cups natural puffed rice

4 tablespoons of maple syrup

½ cup shredded coconut

½ cup melted coconut oil

TOPPING

Shredded coconut

Combine the puffed rice and NOURISHING PLANT PROTEIN together in a bowl.

Add the maple syrup and coconut oil and mix well until all the puffs are lovely and chocolatey.

Line a 12-cup muffin tin with paper cases and divide the mixture into the paper cases.

Top with extra shredded coconut and place in the fridge for 30 minutes to set and they are ready to eat.

These are best eaten straight out of the fridge if in warmer climates, as the coconut oil will become sticky. They’ll keep for a week in the fridge in an airtight container.

TIP: For extra crunchy crackles, put them in the freezer until crisp then serve.

MAKES 12.