- 4 cups (100g) rice bubbles
- 1 cup (130g) icing sugar
- 1 cup (100g) desiccated coconut
- 3 tbs cocoa powder
- 250 g copha (see notes)
Conventional Method
Place the rice bubbles, icing sugar, coconut and cocoa powder in a large bowl and mix to combine.
Melt the copha in the microwave on 50% power for 2-3 minutes or until melted.
Stir the copha through the mixture, spoon into cupcake cases and place into the refrigerator to firm.
Thermomix Method
Melt the copha (chopped) in the Thermomix bowl for 4 minutes, 90 degrees, Speed 3.
Add the rice bubbles, icing sugar, coconut and cocoa powder and mix for 5-10 seconds, Reverse, Speed 3.
Spoon into cupcake cases and place into the refrigerator to firm.
RECIPE NOTES & TIPS
- Copha is a brand of vegetable fat shortening made from hydrogenated coconut oil and can be bought from the margarine/butter section of any major supermarket.
- Substitutions - copha will always give you the best chocolate crackle crunch, but you can substitute it for coconut oil, melted butter, or melted chocolate (just remove the cocoa powder if you're using chocolate).
- Storing - place chocolate crackles in an airtight storage container in the refrigerator for up to four days.
- Freezing - you can freeze these treats, too! Once chilled, wrap them individually or separate them with paper in an airtight container. Freeze for up to three months.
Calories: 348kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 6mg | Potassium: 109mg | Fiber: 2g | Sugar: 10g | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1.5mg