If you’ve been following along on my Instagram Stories, you may have noticed that I’ve been making some healthy desserts!
Mr Man and I have been wanting to challenge ourselves to a healthy meal plan and exercise regime for a while now, so we signed up to a 28 day program this month. I really liked the idea of meals being decided for me, because although I don’t mind cooking, I despise having to come up with what to cook for dinner and struggle to plan ahead (anyone else with me here?!).
So I’ve been really enjoying the meal plan aspect – you can switch things out, plan for the week and create your own shopping list. Dinner leftovers become lunch, and breakfast is often pre-prepared (things like overnight oats and chia puddings) which make them so easy for me to grab as I run out the door at 5am.
The food so far has been really delicious, diverse and super nutritious. There’s a lengthy list of snack recipes, and this one really stood out to me – healthy chocolate crackle!
It is similar to the original only in the sense that it has cocoa, coconut and a popping crunch aspect. But it couldn’t be further from the recipe made with vegetable lard and breakfast cereal! It’s full of nutritious things like almonds and chia seeds, yet it is sweet enough to satisfy a dessert craving.
These little chocolate crackle bars were super fast to put together and we really enjoyed snacking on them! It’s hard to stop at one. Highly recommend.
- 1½ cups almonds, roasted
- ½ cup shredded coconut, unsweetened
- 6 Medjool dates, pitted
- 1 tbsp raw cacao powder (cocoa works fine too)
- ¼ cup chia seeds
- ¼ cup coconut oil, melted
- ¼ cup rice malt syrup
- Line an 8 x 8 inch square tin with baking paper.
- In a blender or food processor, blitz the almonds till crumbly but not fine. Pour into a mixing bowl.
- Then blend the coconut and dates with the cacao until there are no longer large chunks of date. Add to the almonds and stir in the chia seeds.
- Pour in the coconut oil and rice malt syrup and stir to combine.
- Press into the prepared tin.
- Refrigerate till firm before cutting into 16.
- Serves 16. Each serve is about 145 calories.
- Happy baking!
Recipe adapted from 28/28 by Sam Wood.