So Halloween can be an over the top sugar-fest.

If the kids are going to a Halloween party (and of course they still want to join in the fun) then here’s a version of chocolate crackles that are sugar free and fructose free, but more fudge than crunch.

Good for all little (and big) ghosts, ghouls and monsters!

• Makes: 12 cupcake size (24 mini size)
• Refrigerate 1-2 hours to set
• Preparation time: 20 mins
• Pan size: 12-hole silicon muffin pan or 12 patty pans

Ingredients
2 cups puffed rice (available in the health food aisle at the supermarket)
220g coconut oil (or can use copha)
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
½ cup shredded coconut
2 tablespoons cocoa powder

Extra
¾ cup desiccated coconut
2 tablespoons cocoa powder
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup

Decoration
Dried noodles for legs
Glucose lollies for eyes (we used Groovy Candy Rolls)

Let’s get crack-ling!

1. Combine puffed rice, shredded coconut and cocoa powder in a bowl.
2. Place the coconut oil in a small saucepan, gently heat until melted. Do not boil.
3. Measure out ½ cup of the melted coconut oil, place in a separate small bowl.
4. Add ½ cup of Rice Malt Syrup to remaining coconut oil in the saucepan. Stir to combine the Rice Malt Syrup to the coconut oil then pour into the bowl of puffed rice, shredded coconut and cocoa powder & stir until the puffed rice is coated.
5. Spoon evenly between muffin pans.
6. In the small bowl with the extra coconut oil add 2 tablespoons of Rice Malt Syrup, stir to combine then add extra ¾ cup shredded coconut & 2 tablespoons cocoa powder, mixing altogether.
7. Spoon extra coconut mix on top, gently pressing down
8. Poke noodle legs into crackles and put lollies on for eyes
9. Pop in the fridge for 1-2 hours to set
10. BOO!!

Enjoy!