Chocolate crackle balls
Chocolate, coconut and Coco Pop crunch - what's not to love. A fun, kid-friendly recipe for Chocolate Crackle Balls. Perfect nut-free snack for school lunchboxes and kids parties.
Equipment
- Aluminium foil
Ingredients
- 4 cups Coco Pops
- 1 cup icing sugar sifted
- 1 cup desiccated coconut
- 2 tbsp cocoa
- 250 g vegetable shortening chopped
- ½ cup desiccated coconut for coating
Instructions
- In a large bowl, mix the coco pops, icing sugar, coconut and cocoa.
- Slowly melt the shortening in a saucepan over a low heat, then allow to cool slightly for a few minutes. Add to Coco Pops mixture, stirring with a spatula until well combined.
- Allow to sit at room temperature until the chocolatey liquid around the Coco Pops is just beginning to set (about 4–5 minutes). Then drop spoonfuls of mixture into a medium-sized bowl with more desiccated coconut.
- Shape into balls, tossing gently from hand to hand to get round and compounded.
- Place chocolate crackle balls on a foil-lined tray, then refrigerate until firm.
Notes
Don’t try and mould into the balls if the liquid is too runny. Wait for it to almost set. The moulding balls into the coconut step can be messy, but the kids will love it! Do near or in the kitchen sink.
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