Chocolate and Pecan Crackles


½ cup pecans

500g non dairy organic dark chocolate chips

6 cups sulphur free puffed rice or millet

½ cup currants



Bake (or dry pan roast) pecans in the oven for 10 min at 180°C. Cool, roughly chopthen place in a bowl. To melt the chocolate place it in a bowl and rest it over a pot of simmering water (double boiler) and let it sit until it has slowly melted. Pour the melted chocolate over the pecans, add rice, currants and stir to combine. Spoon this mixture into small patty cases and let cool for at least 1 hour before serving.