Chocolate crackle

June 15, 2019

Forget LCM bars (or other sugary snacks) and whip this up for the lunchbox. Makes 20 squares. Per square: Cal: 144; Fat: 11.5g; Pro: 3.7g; Carbs: 5.7g

Meal Type: Dessert
Recipe Type: Treat
Serves: 20
Prep time: 00:10
Cook time: 00:00


  • 2 cups Puffed buckwheat, (or puffed rice)
  • 0.25 cups Dried cranberries
  • 0.5 cups Sunflower seeds
  • 0.5 cups Sliced almonds
  • 0.5 cups Pumpkin seeds
  • 0.25 cups Chia seeds
  • 0.5 cups Coconut oil
  • 2 tablespoon Equal Natural Sweetener (Stevia)
  • 1.25 cups Unsweetened cocoa powder
  • 1 teaspoon Unsweetened vanilla extract
  • grind Salt, Himalayan


Line a loaf tin or baking dish with greaseproof paper (or use silicon bakeware).

Combined puffed buckwheat, seeds, almonds and cranberries in a large bowl.

Melt coconut oil over medium heat until liquid and add cocoa powder, stevia, vanilla extract and salt and whisk until well-blended. Pour over the dry ingredients and mix thoroughly until combined.

Transfer to baking dish, using spatula to evenly spread mixture and place in fridge for at least 30 minutes until set.

Cut into 16 squares and place in airtight container until ready to eat.

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