Paleo Christmas Crack
A healthier version of your favorite addicting sweet & salty holiday treat!
Ingredients
- 1 box almond flour crackers (or any GF cracker of choice), I used Simple Mills sea salt grain free crackers. You can use any type you want!
- 1 tsp vanilla extract
- 2 cups dairy free chocolate chips, I used Enjoy Life brand (2 cups = about a bag and a 1/4)
If using butter:
- 1 cup grass fed butter , I like Kerrygold brand - or you can use Vegan Butter like Miyoko's brand!
- 1 cup coconut sugar
If using ghee:
- 3/4 cup ghee
- 1 cup coconut sugar
- 1 tbsp water
- 1/4 cup maple syrup
- 3 tbsp coconut cream, the hardened part at the top of the can - I like Native Forest brand best!
Instructions
If using butter (or vegan butter):
- Preheat oven to 400. Line a 9x13 baking pan with foil or parchment paper. Spray with avocado oil or other cooking oil. Line the bottom of the pan evenly with crackers until it is completely covered and they form the bottom layer. Set aside.
- Combine butter and coconut sugar in a small sauce pan over medium high heat. Once boiling, reduce heat to medium low and whisk vigorously for 3-4 minutes. It will appear to separate, but that's ok! Just keep stirring until it resembles caramel and is a rich brown color. Remove from heat immediately and add vanilla.
- Pour the caramel mixture over the crackers. Put into the oven and bake for 5 minutes until golden and bubbling.
- Meanwhile, melt the chocolate in a microwave-safe dish in 40 second increments, stirring in between. When the crackers/caramel come out of the oven, let them cool for 1-2 minutes until the bubbling stops. Pour the chocolate overtop and smooth/even out using a butter knife.
- Let the pan cool and refrigerate overnight (or minimum 6 hours for best consistency!) - Alternatively you can freeze the pan for 2 hours. Once ready, remove the foil/parchment paper and cut using a chef's knife (you can also use your hands but I find a knife works a bit better!). Serve and enjoy. Store in the fridge for up to 5 days!
If using ghee:
- Preheat oven to 400. Line a 9x13 baking pan with foil or parchment paper. Spray with avocado oil or other cooking oil. Line the bottom of the pan evenly with crackers until it is completely covered and they form the bottom layer. Set aside.
- Combine ghee, coconut sugar, maple syrup, and water in a small sauce pan and bring to a boil over medium high heat. Once boiling, reduce heat to medium low and whisk vigorously for 3-4 minutes. It will appear to separate, but thats okay! Just keep stirring until it resembles caramel and is a rich brown color. Remove from heat immediately and add vanilla and coconut cream.
- Pour the caramel mixture over the crackers. Put into the oven and bake for 5 minutes until golden and bubbling.
- Meanwhile, melt the chocolate in a microwave-safe dish in 40 second increments, stirring in between. When the crackers/caramel come out of the oven, let them cool for 1-2 minutes until the bubbling stops. Pour the chocolate overtop and smooth/even out using a butter knife.
- Let the pan cool and refrigerate overnight (or minimum 6 hours for best consistency!). Alternatively, you can freeze for 2 hours. Once ready, remove the foil/parchment paper and cut using a chef's knife (you can also use your hands but I find a knife works a bit better!). Serve and enjoy. Store in the fridge for up to 5 days!