Pistachio and date crackles

Chocolate crackles get a makeover with a splash of rum and a pinch of paprika, while dates give this classic childhood dessert just the right amount of sweetness.

Pistachio and date crackles Credit: Richo's Bar Snacks

• makes

  15

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 1 cup dates
• 2–3 tbsp rum
• 400 g milk chocolate, melted
• 100 g butter, melted
• 50 g Copha, melted
• 1 orange, rind grated
• 2 cups puffed rice
• 1 cup pistachios, roughly chopped
• ¼ cup desiccated coconut
• 1 tsp smoked paprika

Chilling time: 2 hours

Instructions

1. Soak dates overnight in rum.
2. Line a terrine mould.
3. Place all ingredients in a bowl. Using a spatula, stir until combined. Pour into prepared mould. Smooth surface with a spatula. Chill in fridge for 2 hours, or until set.
4. Cut into bite-sized pieces and serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.