CLASSIC CHILDHOOD VEGAN CHOCOLATE CRACKLES
Cook time: 20-30 mins
Serves: 12
Ingredients:
* 1 cup brown rice
* 1 cup peanut oil (or more depending on pan/wok)
* 1 tbs cacao butter
* 1 tbs cacao powder
* 1 tbs rice malt syrup (or syrup alternative, e.g. agave)
Process:
1. Rinse brown rice quickly by placing in a sieve and running under tap water, shake excess water and set aside to dry-off.
2. Heat peanut oil in a pan over high heat, then cautiously add rice to the pan to ‘puff’ the rice. Remove from heat after 2-3 mins and drain oil from rice by pouring contents into a metal strainer over the sink, or bowl if re-using the oil. (For more info/photos on this check out this Wiki-How page here)
3. Melt cacao butter in a double boiler (or heat-proof mixing bowl placed over a pot with simmering hot water).
4. Once the cacao butter is melted, combine the syrup and cacao powder, then set aside to cool slightly and thicken (2-5 mins).
5. Once thickened combine rice puffs with mixture and spoon into cupcake patties.
6. Refrigerate till set (10-15mins).
Notes and sources:
* Check out this Wiki How page on puffing rice (use the second method), here
* Organic ingredient recommendations (Australia): Brown rice from SunRice, cacao butter from Power Super Foods, cacao powder from Loving Earth, rice malt syrup from Pureharvest