Chocolate Bunny Crackles

Prep time: 5 min

Freezer time: 1-2 hours

Serving size: 10-12

Health Benefits of this Recipe

This is such a fun and cleaner Easter treat for your little ones' lunch boxes (or your lunch box too!). The addition of coconut adds a healthy fat to reduce the blood sugar spike and collagen adds a little bit of protein to these treats.


  • 1½ cups choc chips/melts (use gf, df option if required)
  • 1-2 tbsp collagen powder (optional)
  • ½ cup brown rice puffs
  • ½ cup shredded coconut
  • You will also need a 12 hole silicone bunny mould.


1. Place the choc chips into a glass bowl and heat over a pot with boiling water to melt on the stove. Continue to mix to prevent the chocolate from burning.

2. Once melted, remove from heat.

3. If using, add in the collagen and mix until combined.

4. Fold in the brown rice puffs and shredded coconut and continue to mix until well combined.

5. Using a spoon, transfer the mixture evenly into each of the silicone moulds.

6. Place in the fridge to set for 1-2 hours until hard.

Tips & Notes

Storage: In the fridge in an airtight container for up to 5 days.

Allergens: May contain gluten and dairy depending on ingredients used, choose a gluten and dairy free chocolate if required

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