My dad was in the Air Force when I was young, and I grew up in various parts of the world. We lived in England for a few years when I was pretty small, in a little beach village on the North Sea, not too far from the base where he was stationed. We lived on the High Street, nestled between shops like the local newsagent, the Co-Op, and a small bookstore. Just a few doors down from us was a small bakery, and my mom and I would often pop in for a little afternoon snack. My favorite sweet treat was a chocolatey cluster, that was made with corn flakes. My mom found a used cookbook in the local thrift shop that had a similar recipe, and we would sometimes make them at home.
Despite the many moves I’ve undergone since then, I’ve managed to hold on to that cookbook. How-Do-You-Do Cookery by Jennie Corbett is a thin hardcover, with just 30 pages, and it’s either meant for children or adults who have absolutely no experience in the kitchen. The pages are yellowed with age and stained with food, and there are notes throughout written by the previous owner, but I will never get rid of it. It was my very first cookbook, after all!
Chocolate Crackles are the first recipe in the book, in the Cakes and Scones chapter. They’re loaded with sugar and margarine. It’s a recipe I’ve wanted to veganize for quite a while now, and with Halloween not to far away, now seems like the perfect time for a chocolatey treat.
- 4 tablespoons brown rice syrup
- 2 tablespoons coconut oil
- 1 cup cocoa powder
- 2 ½ tablespoons finely ground granulated sugar, optional
- 2 tablespoons non-dairy milk
- 2–3 tablespoons superfine sugar, optional
- 3 cups cornflakes
- Have paper cupcake liners ready for the finished Crackles. You'll need 12 large liners or 24 small.
- Add the brown rice syrup and coconut oil to a large pot over low heat. Whisk together until the coconut oil has melted.
- Remove from heat and whisk in the cocoa powder, non-dairy milk, and sugar, if using. Stir to combine everything thoroughly.
- Gently fold in the cornflakes into the chocolate mixture and carefully mix until they’re completely coated.
- Use a large spoon or scoop to form the mixture into balls, and place them in paper cupcake liners. You'll need ¼ cup for large liners and 2 tablespoons for small liners.
- Once the chocolate has cooled, the mixture will form chocolaty clusters.