Low GI chocolate crackle donut recipe to add some joy to your day
Clinical nutritionist Shelley McKenzie believes that a healthy diet does not involve deprivation. And her recipe for healthy chocolate crackle donuts is the perfect manifestation of that mantra. Just try to stop at one…
These chocolate crackle donuts are another delicious variation of my standard chocolate recipe. There is so many ways you can make this chocolate recipe. In these guys I have added quinoa puffs for a bit of crunch and used a donut mould.
These are gluten, dairy and refined sugar-free. Rice malt syrup is the main source of sweetener and this is a great low GI option, which is great for reducing blood sugar levels and aiding weight loss.
- 1 cup of cacao powder
- 1 cup cacao butter (melted)
- 1 cup rice malt syrup
- 1/2 tsp vanilla extract
- 1/2 cup quinoa, buckwheat or rice puffs.
1. Melt the cacao butter in a pot on the stove top. Once melted measure a cup and pour into your food processor. Add the cacao powder, vanilla extract and rice malt syrup to the food processor.
2. Blend for two to four minutes, or until well combined.
3. Stir through the puffs and then pour into chocolate holds.
4. Freeze for one to two hours.
5. Once they are firm, pop out of the moles and place in a container in the fridge.
Shelley McKenzie is a clinical nutritionist and holds both an advanced diploma in nutritional medicine and bachelor of health science in naturopathy. She is the founder of Freedom Wellness, which you can find out more about here.