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Recipe: These Vegan Chocolate Crackles Bring Back All The Nostalgic Feels

If one party food triggers nostalgia Chocolate Crackles is just that! SNAP, CRACKLE, POP.


Makes 12 small or 8 bigger crackles⁠



  • 1 cup puffed rice (I used puffed brown rice from a bulk health food store, but you could also use low-sugar puffed rice cereal)⁠
  • 1/4 cup coconut oil, melted⁠
  • 1/4 cup desiccated coconut⁠
  • 1 tsp maple syrup⁠
  • 1 38g sachet Juice Plus Dutch Chocolate Complete Drink⁠
  • A pinch sea salt⁠


  1. Combine the puffed rice and desiccated coconut in a bowl.⁠
  2. In a smaller separate bowl, combine the melted coconut oil, JuicePLUS sachet, maple syrup and sea salt and stir until completely incorporated.⁠
  3. Add the wet mixture to the dry and gently fold through until all rice is completely coated.⁠
  4. Spoon into cupcake trays and allow to set in the freezer for 30 minutes to an hour.

NOTE: If you're taking these out with you or giving them to little people, line the cupcake tray with patty pans to catch any crumbs as these will soften slightly at room temperature. ⁠

⁠Store in the fridge for up to a week or in the freezer for up to two months. ⁠


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