Chocolate Crackle Slice

Name: Thermomix recipe: Chocolate Crackle Slice
Prep time: 10 min
Ingredients: 30 Grams cacao nibs roasted (see tip); 50 Grams coconut sugar; 100 Grams coconut flakes; 1 Teaspoon vanilla bean paste; Pinches pink salt flakes; 100 Grams coconut oil; 2 Cups puffed rice (hard to weigh, so go with a cup measure); 100 Grams coconut oil; 25 Grams cacao or cocoa powder; 25 Grams coconut sugar; 1 Teaspoon vanilla bean paste; Pinches pink salt flakes; a few coconut flakes

Serves 12-14 Prep Time 10 minutes Rated: Print

I had been mulling this idea around in my head for a while as well, and because of the Thai Thai Again classes and the Coconut Lime Butter trick, I had already decided to make a dairy free chocolate, using coconut and roasted cacao nibs….SO….the topping for the slice is a great recipe in and of itself. I will certainly be making the topping again as I have a couple of dairy free young nephews who are going to LOVE this treat.

Don’t tell me I didn’t warn you, but frankly, while you are buying the goods for one batch, go ahead and buy two lots.To keep these healthy make sure you use organic products, particularly the coconut oil and dried coconut. There are other versions of those products that are certainly not healthy. Enjoy, no guilt!

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Need

The Base
30 Grams cacao nibs roasted (see tip) BUY
50 Grams coconut sugar
100 Grams coconut flakes
1 Teaspoon vanilla bean paste BUY
Pinches pink salt flakes BUY
100 Grams coconut oil
2 Cups puffed rice (hard to weigh, so go with a cup measure)
Topping
100 Grams coconut oil
25 Grams cacao or cocoa powder
25 Grams coconut sugar
1 Teaspoon vanilla bean paste BUY
Pinches pink salt flakes BUY
a few coconut flakes

Do

1: Place cacao nibs, sugar, and coconut flakes into Thermomix bowl and mill 15 sec/speed 10.
2: Add vanilla, salt and coconut oil and warm min/50°C/speed 4.
3: Add rice puffs and mix 12 sec/Interval.
4: Press into square tin with removable base and place in the freezer.
5: To make topping place all ingredients except coconut flakes into Thermomix bowl and melt 6-7 min/60°C/speed 2, stopping and scraping down sides of bowl and lid as necessary. Blend 10 sec/speed 4.
6: Work quickly to spread on top of slice as it will set as it hits the cold base. Tap the tin on the bench to level the topping. Garnish with coconut flakes if using. Place in the fridge or freezer to set. Remove from tin completely to cut into squares, wiping knife between each cut.
7: These will store in the freezer really well, otherwise keep them in the fridge for up to 3 weeks.

To roast cacao nibs, place into a cold oven set to 180°C and roast for 10-12 minutes until fragrant. You can roast slower and longer if you desire. There is more flavour to be had if you roast slower!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!