Prep time: 20 mins   
Cooking time: 10 mins
Serves: 10-12 

Ingredients 

• 100g Rice Bubbles or crispy rice cereal
• 80g desiccated coconut
• 25g icing sugar
• 10g cocoa powder
• 300g dark chocolate
• 30g coconut oil

Filling

• 50g melted chocolate
• 5g coconut oil
• 5 fresh figs, halved
• 1 punnet fresh raspberries
• Easter chocolate eggs and bunny
• Sprinkles

Method 

1. Grease a 1.7L glass bowl with oil. Cut out two long strips of baking paper and lay them in the bowl leaving some overhanging. Or line the bowl with plastic wrap.
2. Mix together the rice bubbles, coconut, icing sugar and cocoa powder.
3. Melt the chocolate and coconut oil in a small saucepan over low heat. Once melted, mix into the rice bubble mixture.
4. Spoon the mixture into your prepared bowl. Press the mixture firmly against the bottom and sides of the bowl so it’s around 2-3cm thick. Cover the bowl and set aside in the fridge for 2-3 hours or until set.
5. To prepare the filling, melt the chocolate and coconut oil in a small saucepan over low heat.
6. Line a plate or tray with baking paper. Dip your figs and raspberries in the melted chocolate and place on the baking paper. If desired, decorate with the wet chocolate with sprinkles. Place the fruit in the fridge until the chocolate is set.
7. Carefully remove the chocolate crackle bowl. If it’s stuck, run the bottom of the bowl under warm water. Place on a serving plate and fill the bowl with the chocolate-covered fruit and Easter chocolate.
8. Store the bowl in the fridge until you’re ready to serve. Enjoy within a few hours.