Ingredients: 1/2 cup almonds 1/4 cup sunflower seeds 1/4 cup pumpkin seeds Pinch of sea salt 1/4 cup almond butter 1/2 cup dried apricots (organic/sulfur free) 1 tsp vanilla extract 2 Tbsp coconut oil, melted
Instructions: Soak the apricots in boiling water for 5 minutes to soften them. Drain. In a blender or food processor blend together all of the ingredients.
Press the mixture into a lined container and freeze for 30 - 60 mins before slicing.
Chocolate Christmas Crackles Instructions: 1/2 cup coconut oil, melted 1/2 cup almond butter (or any nut butter of your choice) 2 Tbsp maple syrup (or honey, rice malt syrup etc) 1 tsp vanilla extract 3 Tbsp Raw Cacao Powder Pinch of sea salt 3 cups puffed brown rice 1/2 cup desiccated coconut Instructions:
In a large bowl mix together the coconut oil, almond butter, maple syrup, vanilla, cacao powder and salt. Add the puffed brown rice and coconut then mix to combine. Spoon the mixture into muffin cases and leave to set in the freezer for 30-40 minutes or until set. These are best enjoyed straight from the freezer for maximum crunch.
Makes 6 medium sized chocolate crackles
If you make these Chocolate Christmas Crackles then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing my online community 😊💛