Chocolate Crackle Treats

Makes 2 dozen

A tasty teatime treat – and great for kids to make at home
– a whole grain treat that can even be made gluten-free! Be
creative; roll these treats in shredded coconut or cacao powder.
Great for the whole family.

2 tablespoons coconut oil
2 tablespoons raw honey
1 cup sunflower seed butter or nut butter
of your choice
Pinch of salt
2½ cups puffed kamut cereal
(or try puffed rice, millet, corn, quinoa or amaranth)
250g of your favourite chocolate or carob
Toothpicks

Fill a large pot with about 2 inches of water; bring to a boil over
medium-high heat. Reduce heat so that water simmers gently,
and then arrange a large, wide heatproof bowl on top of the
pot, making sure that its base doesn’t touch the water. Put oil,
honey, sunflower seed butter and salt into the bowl and heat,
whisking constantly, until well mixed and slightly runny, about
2 minutes. Remove bowl from the heat and gently stir in cereal
until well coated. Set aside to let cool for 5 minutes. (Set pot
with water aside; you’ll use it later.)

Line a large sheet tray with wax paper or cooking oil. Spoon
puffed kamut mixture onto prepared baking sheets by
the spoonful to form 24 small, tight clusters, using 1 to 2
tablespoons of the mixture for each. Transfer tray to freezer
for 20 minutes.

Meanwhile, bring water in pot back to a simmer and arrange a
clean large bowl over the top. Add chocolate and heat, stirring
constantly, until melted and smooth. Transfer to a small bowl.
Remove kamut clusters from freezer and insert a toothpick
into the center of each one. Using the toothpicks as holders,
dip each into the melted chocolate and swirl around until well
coated, leaving about ½-inch of the kamut mixture exposed
at the top. (If chocolate becomes too thick while dipping,
simply reheat it briefly.) Transfer back to sheet tray as done and
refrigerate until set, about 30 minutes. Remove toothpicks and
serve, or store in an air-tight container at room temperature.