Spicy Exotic Mexican Chocolate Australian Crackle Treats Recipe

Yield: Approximately 49 Pieces


  • 4 cups Erewhon Crispy Brown Rice Gluten Free Cereal
  • ½ cup cocoa powder
  • ½ cup powdered sugar
  • 2 tsp chili powder
  • 1 ½ tsp cinnamon
  • ½ tsp cayenne pepper
  • pinch of salt
  • 1 cup (7oz) of unrefined coconut oil (see note)
  • 1 Tbsp powdered sugar for dusting


  1. Line a 9” x 9” pan with a piece of parchment paper, with an inch or two hanging over the sides.
  2. Combine the Erewhon Crispy Brown Rice Gluten Free Cereal, cocoa powder, powdered sugar, chili powder, cinnamon, cayenne pepper, and salt all in a medium sized bowl. Toss with a large spatula to thoroughly combine.
  3. Melt the unrefined coconut oil in a large pot over medium heat. Don’t overheat the oil, just bring it to a high enough that the coconut oil starts to melt. Once half of the coconut oil is liquid, turn off the stove and stir until the rest of the oil is melted.
  4. Add the cereal to the large pot and evenly toss to coat with the coconut oil.
  5. Once the mixture has cooled a little bit (about five or ten minutes) place the pot in the refrigerator for about five minutes. Pull it out and stir and toss to coat the brown rice cereal. The coconut oil should have thickened a bit from the refrigerator. If it is still too thin, put I back in the refrigerator for another two or three minutes and pull out again. Do this until the oil has start to thicken a bit.
  6. Once the coconut oil has thickened enough to cling to the crispy brown rice cereal evenly, pour it in the lined 9” x 9” pan. Smooth out the cereal and refrigerate for an hour or until the crackles are cold and it feels solid.
  7. Remove the Crackles from the pan by lifting the parchment paper straight up from the pan. Cut the Crackles into 1 ½” x 1 ½” squares (six cuts one direction, six cuts the other). Dust with the 1 Tbsp of powdered sugar and enjoy!

NoteMake sure to buy unrefined coconut oil, which still has a coconut flavor to it. If you buy the refined coconut oil, it will be flavorless, which is great if you are making vegan baked goods and want an oil that replicates butter, but not so great if you want to give these an “exotic” flavor!

Source: Irvin Lin of "Eat the Love" for Attune Foods