The holidays are my FAVORITE time of the year. I mean, let’s be honest – a time to be holly, jolly and all sorts of merry. Count me in!
I am a sucker for all the yummy Christmas treats… especially those Chocolate Christmas treats. Unfortunately, my hubby has an autoimmune and so I went on the search. I wanted to find something that was still delicious but also felt naughty. Am I the only one who wants to feel like I’m getting away with something? Just me? Ok :).
As I reseached I’ve seen so many variations of this recipe and I altered to fit us. I would have added peppermint but I’m the only one in our household who really even likes peppermint. So that was shut down pretty quick. Unrelated – did you know peppermint keeps the spiders away? I have weird hate of spiders so I have peppermint essential oils diffusing all day long. I digress.
Anyway, back to the search for something semi healthy for my hubby to eat, I came across a variation this Christmas Bark. And I went to work.
It took a few times for me to get it right. And you can always make it your own. One of the times we created the Paleo Chocolate Christmas Bark, my daughter added in cut up strawberries to the coconut sugar & butter mixture. It definitely was an interesting flavor. I absolutely loved her creativity and want to try and test new things though. It was cool to watch her create it. I wish I took pictures of it to share with you!
Over the next few months, I’m going to start sharing regular recipes with you and why I’m creating them. The holidays are so special and I’d love to bring a little holiday cheer to you!
And if you’re looking for a yummy beverage to go with it. We have an amazing Hot Chocolate buyer’s guide that can help you add in more festivity.
Please share if you have made this yummy Paleo Chocolate Christmas Bark recipe and what you think of it? Did you add peppermint?
Paleo Chocolate Christmas Bark
Ingredients
- 1 box almond flour crackers
- 3/4 cup grass fed butter
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400
- Line a 9×13 baking pan with foil or parchment paper. Parchment paper is MUCH easier to use.
- Spray parchment paper or aluminum foil with avocado oil or other cooking oil (coconut or olive oil)
- You'll want to line (a single layer) the pan evenly with your crackers until the bottom is full and covered.
- In a small sauce pan, combine the butter and your coconut sugar. You'll want to set it to medium high heat.
- Once it starts to boil, reduce the heat to medium low and whisk your heart away vigorously for 3 – 4 minutes. It's going to appear separate – that is 100% normal. Like Dory, just keep stirrirng until it looks like caramel. It should be a rich brown color.
- Remove from heat and add the vanilla extract.
- Pour the yummy caramel mixture over the the crackers on the pan and then put it into the oven and bake for 5 minutes. It will be golden and bubbling. Once it's gold and bubbling take it out and let it cool for 2 – 4 minutes.
- Melt the chocolate in a microwave-safe bowl in about 30 – 40 second increments and you will want to stir between each time.
- Pour the chocolate over the crackers and caramel mixture. Smooth/even out the mixture using a butter knife or spatula. I spray it with cooking oil to help spread it easier.
- Let the plan cool by letting it refrigerate overnight. If you are like me and can't wait, you can freeze the pan for 2 hours.
- Once it's done, remove the foil/parchment paper. You can cut it using a chef's knife but I actually used my hands to give it the more natural bark look.
