Indulge in our festive, low-sugar chocolate crackle tree recipe using an easy-to-make mould. This recipe is enough to make one tree approximately 20-30cm high but if you prefer, you can also make individual trees. The puffed grain can be replaced with chopped nuts or seeds, for example toasted almond flakes.
2 cups of puffed grain (millet, rice, quinoa or buckwheat work well)
100ml extra virgin melted coconut oil
¼ cup desiccated coconut (optional)
2-3tbsp cacao powder (add more for a more chocolatey flavour)
3tbsp maple or rice syrup
- Warm coconut oil and syrup over a low heat and mix in cacao powder. Combine with the coconut and puffed grain.
- Roll a thin piece of card into a cone and stick together. Line with baking paper and wrap the top of the cone with some foil to prevent the coconut oil from leaking.
- Carefully spoon mixture into the cone, regularly packing it down using the end of a dampened rolling pin. Once filled, place on its side in the freezer for 15 minutes or until set.
- Remove from freezer and remove card. Decorate with seasonal berries and fruit and serve or store in fridge until you are ready to eat it.