Chocolate Crackles Gluten-Free
These classic chocolate crackles are a old time favourite for kids and adults alike. The chocolatey, coconutty crunch – delicious!
Best of all, they are quick to make and easy to adapt to gluten-free.
Perfect for children’s birthdays parties and bake sales, these gluten-free chocolate crackles can be made in under 15 minutes and ready to serve shortly afterwards.
The photos shown here are from my youngest’s recent birthday party. As many of the kids attending are still quite little, I made a mix of normal cupcake-sized crackles as well as some mini-cupcake sized portions.
For more gluten-free party food ideas, you can check out these marshmallow cones and mini pizzas.
Ingredients Required For GF Chocolate Crackles
To make these gluten-free chocolate crackles, you will need the following ingredients:
- Gluten-free Rice Bubbles/Krispies
- Icing/Powdered Sugar
- Copha (or Coconut Oil)
- Desiccated (or finely grated) coconut
- Cocoa powder
See below for quantities and potential substitutes and variations.
How To Make Chocolate Crackles
One of the many great things about chocolate crackles, is just how easy they are to make:
Hint: make sure that you aren’t left with a pool of copha/coconut oil at the bottom of the bowl. This helps to bind and ‘set’ the chocolate crackles to make sure that each crackle isn’t too ‘dry’.
Variations
Altering the recipe slightly can add a unique twist on the old-fashioned chocolate crackles:
- Gluten-free Cocoa Pops – cocoa pops can be used in place of the rice bubbles/krispies but they will be extra chocolatey – in this case, you can forgo the cocoa altogether or simply add 2 tablespoons.
- Deluxe – add some gluten-free chocolate buttons, mini marshmallows, or sprinkles to the top of the crackles.
- Healthy Alternative: Replace Copha with coconut oil and add natural sweeteners like honey or maple syrup. Incorporate nut butters for added richness.
Storage Tips
Refrigeration: Store chocolate crackles in an airtight container in the refrigerator for up to one week.
Freezing: Freezing is not recommended, as the texture may become compromised upon thawing.
Top tip
For smaller children, or when there are lots of treats on offer, it can be a good idea to provide both the standard cupcake size crackles and also some mini cupcake sized crackles too. This also prevents wastage at children’s birthday parties when the little eyes can be bigger than the tummies 🙂
FAQ
Coconut oil can be substituted for copha.
Melted copha helps to bind the ingredients together and then helps it to ‘set’. It also gives an ideal crunch to the chocolate crackles, all of which can also be achieved with melted coconut oil and then allowing the recipe to set in the fridge.
While traditional Rice Bubbles may contain gluten, many brands offer gluten-free versions. Always check the packaging to ensure the cereal is certified gluten-free.
Yes! The base recipe is dairy-free. Ensure that any additional ingredients, like chocolate buttons or sprinkles, are also dairy-free.
Use coconut oil instead of Copha and opt for plant-based sweeteners like maple syrup. Ensure all added ingredients are vegan-friendly.
Absolutely! Feel free to mix in chopped nuts, dried fruits, or seeds for added texture and flavor.
🎉 Serving Suggestions
- Party Platters: Present a mix of standard and mini-sized crackles to cater to different appetites.
- Themed Decorations: Customize the toppings to match party themes or holidays, using colored sprinkles or edible decorations.
- Chocolate Crackle Slice: Press the mixture into a lined baking tray, refrigerate until set, and cut into squares for a slice version.
Chocolate Crackles Gluten-Free
Equipment
- 12 cupcake cases
Ingredients
- 4 cups Gluten Free Rice Bubbles/Rice Krispies
- 1 cup Icing Sugar/Powdered Sugar
- 1 cup Desiccated/Grated Coconut
- 250 grams Copha *see below for variations
- 5 tablespoons Cocoa Powder
Instructions
- In a large mixing bowl, combine the gluten-free rice rubbles/krispies, icing sugar, coconut and cocoa together.4 cups Gluten Free Rice Bubbles/Rice Krispies, 1 cup Desiccated/Grated Coconut, 5 tablespoons Cocoa Powder, 1 cup Icing Sugar/Powdered Sugar
- Melt the Copha in a saucepan on a low heat. Add to the mixing bowl and stir all ingredients well.250 grams Copha
- Spoon the mixture into the cupcake cases and refrigerate until firm (usually 30 minutes).
Did you make this recipe?
Mention us @theglutenfreekids or tag us using #theglutenfreekids so we can see your creations! You can also leave a comment below!
