Chocolate Crackle Bark Slice
Recipe type: bark, slice, gluten free, vegan, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 6-8
  • Base
  • 1½ cups almond meal
  • 4 Tbsp cocoa powder
  • ½ cup almond butter or cashew butter
  • 5 Tbsp maple syrup
  • 1½ tsp vanilla bean extract
  • Topping
  • 200g dark chocolate chips or dark chocolate block, if using a block - roughly chop
  • 1 Tbsp coconut oil
  • 1 Tbsp crunchy peanut butter
  • 1½ cups rice puffs
  1. Base
  2. Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
  3. In a high-speed food processor, add all base ingredients. Pulse until well combined and mixture resembles a soft dough.
  4. Press base mixture into lined pan, creating an even layer.
  5. Place in the refrigerator to firm up.
  6. Topping
  7. Half fill a small pot with water and put over a medium heat.
  8. Place a medium-large heat proof bowl over the pot.
  9. Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth.
  10. Remove chocolate from heat and stir through peanut butter until well combined.
  11. Pour in rice puffs and mix until they’re completely coated in the chocolate.
  12. Remove base from refrigerator and pour chocolate crackle mixture over the top, spreading out evenly.
  13. Refrigerate for a further 30 minutes - 1 hour or until chocolate topping is completely set.
  14. Lift out from pan and slice into long bark pieces or slices/squares.
  15. Enjoy!
Store in an airtight container, refrigerated, for 1 week - 10 days.
Recipe by Wholesome Patisserie at