Healthier Chocolate Crackle Slice

School lunchboxes are winning with this Chocolate Crackle Slice. My two monsters are master detectives at sniffing out even a hint of health. I’ve tried hidden veggies, chickpea brownies, sweet potato chocolate muffins and even repackaging my home-cooked healthier treats in the junk food snack wrappers. All epic fails.

If it looks healthier or like I’m trying to put one over on them, they ditch it quick-smart. (No shiz. The Prince won’t even eat a Green’s brand cake mix because he thinks it’s organic and therefore ‘disgusting’. True story.)

But theeeeeeese bad boys slip past even the most sceptical fussy eaters. Because they taste so damn good. Just like the Chocolate Crackles of birthday parties back when we didn’t care about calories, sugar content or additives. But you can rest easy knowing this Healthier Chocolate Crackle Slice contains only wholefoods, only clean ingredients, not an additive or preservative in sight.

Making the Chocolate Crackle Slice

First whip up the pepitas, sunflower seeds, coconut and a crack of pink Himalayan salt in a blender until finely ground. We’re going to hide this in the slice. The kids will never know, but they’re getting a hit of Omega 3s, magnesium, vitamins and minerals. I add psyllium husk for extra fibre.

Combine the wet ingredients

Melt the coconut oil, honey or maple and almond butter over a low heat until combined. We use almond butter from The Source, which is the absolute freaking bomb. We’ve tried a commercial almond butter in a jar, but it didn’t give that same lusciousness and wasn’t as naturally sweet. Go for the real deal. 100% almond butter made from freshly ground almonds.

The Princess prefers the sweeter taste of honey, I prefer the milder taste of maple. Go for whatever the kids will eat, or try a combo of the two.

Make it chocolatey

Combine the puffed brown rice, raw cacao powder, seed and coconut mix and stir through to combine.

Then add your melted wet mix and gently stir through until well mixed.

Yum. I could stop right here with a spoon and a cup of tea…

Making the chocolate crackle slice

Pour the mix into a lined baking tray, pressing it evenly into the corners and pushing down to ensure it’s nice and flat – no arguments then that someone has a bigger piece than their brother. (Personal experience here.)

Chuck it in the freezer

Pop it in the freezer till set. Lift it out, slice it up, then put it BACK in the freezer to store. The coconut oil makes it slightly delicate – you need to keep it refrigerated. And storing it in the freezer means you’re less likely to grab a piece every time you open the fridge.

We keep it in the freezer, individually wrap it for school or work lunches and pop it in an insulated lunch bag with an ice brick. The monster mini detectives report it stores great till lunchtime. (N.B. this has nuts in it thanks to the almond butter. Your school might be super strict on nuts. If so, leave this for an after-school snack.)

Et voila – healthier chocolate slice, made in 10 minutes, ready to enjoy for a whole week with less than 120cal per serve.


Nutritional info for Chocolate Crackle Slice:

114 Cal per serve

7g fat

11g carbohydrate

2g protein

Healthier Chocolate Crackle Slice

A favourite from your childhood party days, made even better with wholefood ingredients. Perfectly chocolatey and a smash hit in any school lunchbox (or work lunchbox, for that matter!).
Prep Time 10 mins
Course Dessert, lunchbox, Snack
Cuisine Sweet
Servings 8


  • 1 tbsp pepitas (pumpkin seeds)
  • 1 tbsp sunflower seeds
  • 1 tbsp desiccated coconut
  • 1 tbsp psyllium husk Optional for added fibre
  • 1 pinch pink Himalayan salt
  • 2 tbsp coconut oil
  • 1.5 tbsp pure almond butter
  • 3 tbsp honey or maple syrup
  • 1 cup puffed brown rice About 30g scale weight
  • 1.5 tbsp raw cacao powder


  • Blitz the seeds, coconut and psyllium husk if using in a blender until finely ground.
  • Melt the coconut oil, honey or maple and almond butter over low heat, stirring constantly until well combined and glossy.
  • Mix the puffed brown rice, raw cacao powder and seed mix together in a large bowl.
  • Add the melted coconut oil, almond butter and honey and stir thoroughly to combine.
  • Press into a lined baking tray, smoothing the top and pushing the mix into the corners.
  • Freeze until set, then slice into 8 squares. Store in the freezer.
Keyword chocolate, raw dessert, snack

Want some more raw dessert ideas? Check out our Salted Charamel Slice – a chocolate and salted caramel flavour bomb, perfect for after dinner or anytime really.

Stuck for clean snack ideas? We’ve got you covered with this post on some of our favourites to crush the 3pm sugar monster.


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