These Healthy Chocolate Crackle Christmas trees are a simple, nourishing Christmas inspired treat. I was inspired to make these at my son’s Prep party day last year. I saw one of the mums from another class carrying a pretty chocolate tower and I couldn’t help but enquire what it was. She said it was a chocolate crackle xmas tree. Now I’m not a fan of accumulating too much cooking stuff, so I was thrilled to hear that she used a piece of cardboard, shaped into a cone and then lined with baking paper for the mould.
I make healthy chocolate crackles for my kid’s parties, so I knew right away what I would do. But loving to experiment as I do, I also whipped up a grain free version too. I’m thrilled to share these with you. I hope you enjoy them!
Why they are so healthy?
Made with puffed whole grains as opposed to the sugar ladened commercial rice bubbles, these make a guilt free treat. The coconut and coconut oil is super healthy for reasons I’ve written about here. If sweetened with rice syrup, they make a fructose and sugar free chocolaty sweet. The grain free version is a great source of protein and healthy fats.
Makes one tree (about 20-30cm height)
- 100ml of extra virgin coconut oil, melted
- 3 tablespoons of rice or maple syrup (more or less to taste, I used rice syrup)
- 1/4 cup of desiccated coconut (optional)
- 2-3 tablespoons of cacao powder (more cacao will make it more chocolaty)
- 2 cups of puffed grain, I used puffed brown rice but it would work with millet, quinoa or buckwheat (or a mix). See below for grain fee
- Over a gentle heat, warm the coconut oil and syrup until combined. Mix in the cacao powder. Now combine this with the puffed grain and coconut (or nut variation below).
- To make your mould, roll a piece of thin card into a cone shape and stick together. Line this with baking paper and wrap a piece of foil around the tip of the cone (to stop any oil leaking out).
- Now spoon the mixture into the cone. Every couple of tablespoons, I packed the mixture down into the mould using the end of a wet rolling pin.
- Once done, lay on its side in the freezer until set (15 minutes or so).
- Remove the card and baking paper, decorate with berries and cherries and serve immediately (or store in the fridge until ready to eat).
- You could also make small individual portions if you like.
Replace the puffed grain with the same amount of toasted almond flakes or another chopped nut or seed.
Use rice syrup to sweeten.
Replace the coconut oil with raw cacao butter and omit the desiccated coconut.
Make it minty
Add peppermint essence or essential oil for a peppermint chocolate treat.
For more inspiring healthy advice and delicious recipes, visit www.wellnourished.com.au.