Chocolate crackles

Janella Purcell is a naturopath and chef. This is her recipe for a sweet treat all the family will like!

½ cup pecans
500g non dairy organic dark chocolate chips
6 cups sulphur free puffed rice or millet
½ cup currants/raisins (sun dried)

Roast pecans in oven at 180 for 10 minutes
Cool, roughly chop then 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.