Chocolate Orange Crackle Bars

February 1, 2016

Chocolate Orange Crackle Bars! A quick, easy, no bake treat! Made with puffed gluten free seeds, buckwheat, orange and cacao butter! Vegan and gluten free.
Do you remember the wonderful childhood treat made of puffed rice and chocolate? In Australia, we grew up eating them at school, fundraisers, birthday parties – you name it! The quintessential Aussie treat, when I pass a school fete I always have an urge to stop in and raid the bake table!

Unfortunately, our beloved chocolate crackles were commonly made with copha – a hydrogenated coconut oil that tastes crazy delicious (always a bad sign), has a higher melting point, but is full of trans-fats. Hardly as healthy as they could be.

But never fear! Like the ABC bars that I made earlier last year, this recipe is another riff on the classic LCM bar – but with a healthier, grown-up twist! Think Terry’s Chocolate Orange meets chocolate crackle! I’ve substituted in more nutritiously dense puffed millet and quinoa instead of the rice, and used real cacao powder for a proper chocolate hit.

In place of copha, cacao butter lends a delicious chocolate taste to this bar, and makes it set in the fridge/freezer. If you are unable to get it, you can substitute it with unrefined, cold-pressed coconut oil. Copha is used originally due to its higher melting point compared to unprocessed coconut oil or cacao butter, so the downside is that you’ll need to keep these crackle bars refrigerated – but, a small price to pay for something so delicious and healthy!

Hope you enjoy this east, no-bake treat as much as I did! X

Chocolate Orange Crackle Bars! A quick, easy, no bake treat! Made with puffed gluten free seeds, buckwheat, orange and cacao butter! Vegan and gluten free.

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Chocolate Orange Crackle Bars

  • Servings: 12
  • Time: 35min
  • Print

I use buckinis by Loving Earth, which are activated (sprouted) and dehydrated buckwheat groats. If you can’t find them, you can substitute with raw buckwheat groats but keep in mind that buckinis are crispier and easier to chew than raw groats. Otherwise, you can replace them with your favourite chopped roasted nut – I think hazelnuts would work a treat here! If you are unable to find cacao butter, you can use coconut oil. The nut butter can be substituted with tahini for a nut free bar.

Adapted from my ABC bar recipe, which is adapted from Emma Galloway’s “Chewy Cranberry, Millet and Pistachio Bars” in My Darling Lemon Thyme.

Makes 12 bars.

Chocolate Orange Crackle Bars

55g | 2 cups puffed gluten free grains/seeds (I use millet and quinoa)
80g | 1/2 cup buckinis (or chopped roasted nuts) *See note
1 tsp orange zest (about half an orange)
80ml | 1/3 cup rice malt syrup
3 tbls coconut sugar
65g cacao butter (or coconut oil) *See note
1 tbls nut butter (I use almond) or tahini
2.5 tbls cacao powder (or to taste)
A good pinch of flaky sea salt
1 tsp vanilla extract or powder

Line a 14cm squared cake tin with baking paper (variation in shape and size of tin is okay, as this is not a baked dish).

In a large bowl, put the puffed grain, buckinis and orange zest and give them a good toss.

In a small saucepan over medium heat, warm the cacao butter till it in melted and then add the rice malt syrup, coconut sugar and nut butter. Stir whilst the ingredients melt. Before the mixture comes to a boil, remove from heat and mix in the cacao powder, the vanilla powder and salt, stir till combined.

Add the mix to the puffed grains and stir to combine and evenly distribute. Pour the contents into your prepared tin/tray and use wet hands press down and compact the mix, aiming for a smooth and even top. Place in your freezer for 20 min-40min until set.

Remove from tin and peel off baking paper. Use a hot knife to cut your bars into 12 squares.

Store the bars airtight in the fridge or freezer, will keep at least a week. If frozen, let them thaw for 5 min before consuming for the best taste and texture.

Follow along with me on Pinterest, Instagram or Facebook!

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7 Comments

  • Reply Sally Fagence February 1, 2016 at 5:58 pm

    Look Delish lib . How much Cacao powder do you use? Birthday next week. Might give them a try … Thanks

    • Reply Liberty February 1, 2016 at 6:55 pm

      Thanks Sal! Oops! Added in the amount now :) xxx

  • Reply gailbrownephotography February 2, 2016 at 4:41 pm

    Mmm ?

    Sent from my iPhone

  • Reply Katie @ Whole Nourishment February 2, 2016 at 7:48 pm

    The equivalent childhood treat in the US are Rice Krispies, but they don’t have chocolate and I never really liked them. ;-) These however look amazing – the orange chocolate combo has always been a favorite of mine. And I like that they’re a more filling snack with the cacao butter, grains and seeds.

    • Reply Liberty February 2, 2016 at 8:42 pm

      Thanks so much, Katie! I hope you enjoy them if you give them a go :) I’ve never had Rice Krispies, but I’m guessing they’re the ones with marshmallows in them?

  • Reply Teresa White @ The Kale Storm February 6, 2016 at 12:11 pm

    Oh my goodness, these look awesome. I will definitely make them, as I have both cacao butter and rice malt syrup waiting to be used!

    • Reply Liberty February 7, 2016 at 8:59 pm

      Thanks so much, Teresa! Sounds like it was meant to be! Hope you enjoy them :)

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