Made with just five ingredients, this paleo Christmas crack is a cleaner version of the traditional chocolate toffee saltines we all know and love during the holidays. Sweet, chocoately, and crunchy – you will love every decadent bite, and may not want to share this holiday season. These are the perfect dairy free, grain free treat to enjoy!
This recipe almost didn’t happen. And it would have been a shame to the entire WORLD.
You know those ‘chance’ things that almost didn’t happen, but they DID happen, and it changed your life forever?
Love of a lifetime?
A surprise baby?
PALEO CHRISTMAS CRACK.
(those are not in particular order. Obvi paleo Christmas crack would be at the top that list.)
Hypothetically speaking, if your job is a food blogger and you fail epically at a recipe, and the love of your life might kill you for the massive brownish/black spot permanently stained on your concrete patio, and the bab
y(ies) finally went down for the night JUST as the fire alarm start blaring…it’s an victory of epic proportions when you finally nail the recipe you weren’t sure was possible.
Ok so the story above is true. Yeah guys, I ALMOST burned the house down attempting this not once, not twice, but three times.
Note – do not burn sugar. It will fill your house with black smoke, and when you frantically open the patio in a swift attempt to stop the smoke from infiltrating your kids’ rooms, the pot of liquid sugar WILL boil over and splat all over the concrete. Making for a fun 9pm outdoor scrubbing session in November.
I need worker’s comp…
So you can imagine my sheer delight when I figured out the perfect combination of steps to nail this paleo Christmas crack recipe. One taste, and I was hooked. It’s better than seeing fake Santa at the mall when you’re 6 years old. Hands down.
Not let’s talk about ‘Christmas crack’ – otherwise known as saltine toffee. Traditionally made with saltines, butter, brown sugar, and chocolate. But this version is made just five simple, paleo ingredients: plantain chips, ghee, coconut oil, coconut sugar, and of course, chocolate. And it’s better than the original – pinky promise ( I wouldn’t lie – the
creepy elves are watching).
If you’re trying to make healthier choices this holiday season, or your determined to keep it paleo, but miss the traditional sweet treats – I got you covered girlfriend! Make sure to read the directions carefully, since the caramel sauce can be pretty finicky (and quick to burn if you aren’t careful).
The payoff though – oh that sweet payoff is so worth it. In an attempt to be 110% transparent, I ate this whole batch myself. I know it isn’t very Christmasy of me to not share, but I just couldn’t stop. If you make one treat this holiday season, this has to be it!
Looking for other festive yummies to make that are gluten free and dairy free? Try these soft & chewy paleo gingerbread cookies, peppermint almond joy quinoa balls, or these chocolate chia pecan pie parfaits.
- 4 ounces plantain chips (or enough to evenly cover a 12×17 baking sheet)
- ½ cup coconut sugar
- 3 tablespoons ghee
- 3 tablespoons coconut oil
- 1 tablespoon water
- 1 cup dairy-free chocolate chips or 100% cacao chips
- Preheat oven to 400 degrees
- Line the baking sheet with parchment paper, then arrange the plantain chips in an even layer
- Combine the coconut sugar, ghee, coconut oil, and water in a medium saucepan. Turn heat to medium-high and begin stirring the mixture so the oil and ghee combine with the coconut sugar
- As the mixtures starts to heat up, whisk it (vigorously) in one direction. The oil and sugar may separate, but continue whisking to combine
- Whisk about 4 minutes, watching very carefully to avoid burning the sugar. Once the mixture is combined and the consistently of melted caramel, remove from heat immediately. You have two options from here: Carefully drizzle the caramel on top of the plantain chips, trying your best to coat evenly OR gently pour the caramel on top of the plantain chips and using a rubber spatula, mix the chips around to evenly coat. You will have to do this quickly, as the caramel will begin to thicken once cooled. When the chips are coated, quickly arrange them back in an even layer. You may have to pull them apart with your fingers, as they will be sticky. *I chose this step, since wanted the bottoms of the chips to be caramelized as well as the tops
- Place the plantain chips with caramel into the oven and cook for 5 minutes, until the caramel is bubbly. Be careful not to burn
- Remove the pan from the oven and let cool as you prepare the chocolate
- Pour the chocolate chips in a medium glass bowl and heat in the microwave for 20 second intervals, mixing the chocolate between intervals. Once most of the chocolate is melted, remove from the microwave and stir until all the chocolate is melted
- Drizzle the chocolate on top of the plantains and spread evenly with a spatula
- Let cool at room temperature. If desired, add a little pink himalayan salt to top
- Place the pan into the refrigerator to chill. Once chilled and the chocolate has hardened, gently break off pieces to desired size and serve!