Description
One of my favorite holiday treats, made healthier with paleo ingredients! The buttery cracker base, sweet toffee caramel filling and rich dark chocolate make this treat irresistible at any holiday party. Paleo, Refined-sugar-free, Grain-free, Gluten-free, Dairy-free.
Ingredients
Cracker base:
- 1 1/2 cups almond flour
- 1/4 tsp. course sea salt
- 1 egg
Caramel Toffee:
- 1/3 cup creamy salted cashew butter
- 1/3 cup honey
- 1/4 cup coconut oil
Chocolate:
- 1, 2.1 oz bar of paleo dark chocolate. (or 60 grams of paleo chocolate chips).
Optional Toppings:
- unsweetened coconut flakes to taste
- course sea salt to taste
Instructions
- Preheat the oven to 350F.
- Combine all of the ingredients for the “cracker base” in a mixing bowl. Stir and knead with clean hands until a thick dough forms. Roll the dough out to be about 1/8 inch thick between two sheets of parchment paper. Use the bottom layer of parchment paper to transfer the rolled out mixture onto a cookie sheet. Bake for 10-12 minutes.
- While the cracker base bakes, combine all of the “caramel toffee” ingredients in a microwave-safe bowl. Microwave on high for about 1 minute on high, until all of the coconut oil and cashew butter has melted. Transfer to a food processor and blend on high for about 30 seconds. It should be very smooth and creamy.
- Pour the caramel over the cracker base evenly to cover it. Bake for another 5 minutes.
- Immediately sprinkle chunks of the dark chocolate over the hot caramel layer. When the chocolate is melted enough to spread with the back of a spoon, spread it out to cover all of the caramel.
- (Optional) Top the melted chocolate with course sea salt and unsweetened shredded coconut to garnish!
- Freeze overnight and slice while semi-frozen for best results. Store in the refrigerator or freezer until ready to serve!
- Category: something sweet
- Method: bake
Keywords: paleo, Christmas crack, holiday recipe, healthy dessert recipe, paleo dessert, grain-free, gluten-free, refined-sugar-free, Christmas cookies