This post is updated with brand new shiny photos! I made these popcorn choc crackles again for a park playdate. I was surprised, as my kids love them, but I really thought that other kids might think they were odd, or not sweet enough. But…they loved them! I came home with none! Because they were being done for a playdate, I used cupcake liners and they made them much easier for the kids to manage.
So…I’ve got a video on facebook about how to make your own popcorn. I recommend you watch that before you make these because it means they are a lot more economical and that you will have popcorn with no nasties on it! Then you’re set to make these popcorn choc crackles plus you’ll have a good stash of popcorn leftover for lunches.
Now, for the sake of honesty, these aren’t actually chocolate! Does that make them more awesome? Yes. They are just as yummy as traditional chocolate crackles and the popcorn makes them extra crunchy and super yummy. Plus there’s some sneaky chia seeds snuck into them.
These are best served cold, but if they are kept in a lunchbox with an ice brick, they will be fine. I pop a small baran (silicone divider) under them in the lunchbox so as to ensure they come out easily..
Thinking about it, my kids have only had ever had chocolate crackles once, so I don’t know that they could compare the two, but both of them found these to be very yummy. These are gluten free, dairy free and delicious!
If you’re looking for more party snacks ideas, here are some of the recipes I can recommend:
- Healthy no bake choc bounty slice
- Toffee apple popcorn balls – gluten free and super yummy!
- Teeny tiny quiches
Popcorn choc crackles
Ingredients
- 3 cups popped popcorn
- 3/4 cup desiccated coconut
- 1 tbsp chia seeds
- ½ cup honey
- ½ cup coconut oil
- ½ cup rice malt syrup
- 1 tbsp cacao powder
Instructions
- Heat the honey, coconut oil and rice malt syrup in a small saucepan on the stove until it forms large bubbles. Remove from the heat.
- Put all the dry ingredients in a bowl, pour over the wet ingredients.
- Stir well then spoon into mini cupcake moulds.
- Refrigerate until set.
Nutrition Information:
Yield:
20Serving Size:
1 crackleAmount Per Serving: Calories: 108 Total Fat: 7g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 19mg Carbohydrates: 12g Fiber: 1g Sugar: 9g Protein: 1g
Kim says
September 21, 2018 at 10:14 pmCan you make in advance of a party? Or is it best to make and eat on the day?
kidgredients says
September 22, 2018 at 7:13 amI have even made them and frozen them before!
Jessica Siwicki says
July 7, 2018 at 4:20 pmIs this a freezer friendly meal it doesn’t say
kidgredients says
July 9, 2018 at 12:15 pmYes it is!
Mumma McD says
February 11, 2016 at 12:48 pmYum yum yum yum yum yum!!!
Heidi says
January 25, 2016 at 7:43 amHey these look awesome did u mean cocoa powder for the last ingredient
kidgredients says
January 26, 2016 at 7:57 amNo Heidi, I mean cacao. Cocoa is the less healthy version of cacao!
heidi says
January 27, 2016 at 7:22 pmThankyou i have since found the cacao powder have only just started making from scratch its been a big learning curve thankyou for your great recipes
kidgredients says
January 27, 2016 at 7:28 pmYou’re welcome! It’s cheapest from costco, but you can often get it reasonably priced at bulk whole foods stores. 🙂
Sarah says
October 26, 2015 at 10:26 pmWhat’s the amount of rice malt syrup please? It just says 1/2 🙂
kidgredients says
October 26, 2015 at 10:28 pm1/2 cup. I’ll fix it! Thanks for letting me know!
Sarah says
October 26, 2015 at 10:32 pmThanks 🙂 im keen to try this recipe
kidgredients says
October 26, 2015 at 10:35 pmEnjoy! They’d be great for a party!
lu @ looking for mama me says
October 17, 2015 at 4:59 pmThese look great! I think I’ll make some for my hubby… and by hubby I mean me 🙂
kidgredients says
October 17, 2015 at 6:10 pmLol. Go for it Lu. They are so easy to make.