Go Back
+ servings
Berry Chocolate Crackle recipe by Buffy Ellen of Be Good Organics - vegan and gluten free!
Print

Berry Chocolate Crackle

Makes 9 individual crackle cups
Servings 9

Ingredients

  • 3 c Loving Earth Chocolate Buckinis (buckwheat, coconut chips, cacao, incan berries, goji berries, cacao nibs, coconut sugar)
  • 1/2 c desiccated coconut
  • 1 tbsp coconut nectar
  • 1/4 c cacao powder
  • 1/4 c carob
  • 1/3 c coconut oil melted
  • 1/3 c cacao butter melted
  • 1/2 tsp vanilla powder
  • pinch sea salt
  • Extra goji berries and incan berries to sprinkle on top

Instructions

  • Break up the Buckinis if they're in large chunks (with your fingers or bang packet on a chopping board). Mix in a bowl with all other ingredients until combined.
  • Spoon mixture into a medium muffin tin until firmly packed, then sprinkle over extra goji and incan berries pressing down slightly so they'll stick.
  • Place in the freezer for an hour to set, then pop them out with a spoon.
  • Store in a sealed container in the fridge for up to 3 weeks.

Notes

  • If you don't have our Loving Earth Chocolate Buckinis, you can use soaked & dehydrated plain buckwheat, or just raw buckwheat. You'll want to increase the coconut nectar though to 2-3 Tbsp.
  • If you like, you can omit the cacao or carob by just using 1/2c of either of these.