Putting a healthier spin on a not-so-healthy classic! This healthier Christmas crack recipe is made with almond flour crackers, coconut sugar and dark chocolate. It’s also gluten-free and can easily be made dairy-free if needed!
I am crazy excited to share this Christmas crack recipe. I have a feeling it might go viral in the Eating Bird Food community . . . and not just because it’s called Christmas crack. ?
This year, I got started with holiday baking super early. I love holiday treats so much and as soon as Thanksgiving passed, I basically turned into a little baking elf. I’ve been having fun reshooting some old holiday recipes like my Healthy No Bake Cookies (hooray for better photos!) and creating some brand new recipes, like this Christmas crack!
I have a few all-time favorite holiday desserts and Christmas crack is right up there at the top of the list. I always loved having this as a kid, but then when I got old enough to help make it and realized what ingredients went into it, I was honestly shocked.
I mean it did taste like there were loads of butter and sugar, but for some reason, I didn’t believe there could actually be that much! This year, I decided I was going to make a healthier version because everyone needs a little Christmas crack in their lives and it doesn’t have to be completely void of nutrients. 🙂
The traditional version of this recipe is made with saltine crackers and equal parts butter and brown sugar. And you wonder why you always feel a little groggy after holiday treats . . .
For my healthier version, I opted to use grain-free, gluten-free almond flour crackers. You can make your own using my homemade almond flour cracker recipe or buy them – I love the Simple Mills brand!
And if you want to go the untraditional route, you can use a different type of healthy cracker (or even graham crackers!). This version using plantain chips from Physical Kitchness looks really tasty! I love plantain chips so I need to try this. If I hadn’t made four batches of Christmas crack testing this recipe I would totally try it, but I have a feeling I’m Christmas ‘cracked out’ until next year.
Instead of brown sugar, I chose to use unrefined coconut sugar. And in place of plain ol’ butter, we’re using grass-fed butter, ghee or vegan butter. It’s all about the little swaps that make a big difference, my friends!
What’s your favorite holiday treat? Healthy or “un-healthy” . . . I want to hear in the comments! And of course, I want you to try this for yourself.
If you make this healthier Christmas crack recipe be sure to leave a comment and star rating letting me know how it turned out. Your feedback is so helpful for me and other EBF readers who are thinking about making the recipe!
Putting a healthier spin on a not-so-healthy classic! This healthier Christmas crack recipe is made with almond flour crackers, coconut sugar and dark chocolate. It’s also gluten-free and can easily be made dairy-free if needed!
Ingredients
36 square almond flour crackers (homemade or use Simple Mills)
1 cup semi-sweet or dark chocolate chips (Enjoy Life brand for dairy-free)
1/4 cup chopped almonds
2–3 Tablespoons dried cranberries, chopped
coconut oil cooking spray
Instructions
Preheat oven to 400°F.
Line a 9×9 square pan with foil and lightly spray with coconut oil cooking spray. Arrange crackers in a single layer to cover the bottom of the pan. You should be able to fit all 36 crackers in a single layer.
In a saucepan over medium heat, add softened butter and sugar. Stir with a whisk until butter has melted and sugar has dissolved. Bring mixture to a low boil, and let boil for 4 minutes. Remove from heat and immediately pour mixture over the crackers and use a rubber spatula to spread the cover all of the crackers.
Place in the preheated oven for 6 minutes or until caramel is bubbling across the whole pan.
While crackers are in the oven, melt your chocolate: add chocolate chips to a medium glass bowl and heat in the microwave on 20-second intervals, mixing the chocolate with a spoon between intervals. Once most of the chocolate is melted, remove from the microwave and stir until the chocolate is completely melted and smooth.
Remove crackers from oven and let cool for 1-2 minutes to allow the bubbles to deflate. Drizzle melted chocolate on top and spread with a rubber spatula until you have an even, smooth chocolate layer. Top with chopped almonds and dried cranberries.
Place pan in the fridge to set for 1-2 hours. Once set, the crack will be completely hard. Pull pan from the fridge or freezer, peel away foil and break crack into pieces using your hands or cut with a knife. Enjoy right away!
Store leftovers in the fridge for up to two weeks.
have you made it with the simple mills crackers….if so what flavor, the plainest flavor “salt” has onion and garlic in it, not sure how that would taste
Love your healthier dessert recipes with so few ingredients. The 4 ingredient Samoa’s, peanut butter balls, and PB snickers made with dates have been a hit in my house. My kids want a healthier vegan version of Oreo balls—you know the ones made with cream cheese and Oreo cookies in a food processor. Any chance you can figure out a healthy version of those to share!?
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have you made it with the simple mills crackers….if so what flavor, the plainest flavor “salt” has onion and garlic in it, not sure how that would taste
Yes. I made it with the sea salt Simple Mills crackers and found it to taste totally fine. 🙂
Love your healthier dessert recipes with so few ingredients. The 4 ingredient Samoa’s, peanut butter balls, and PB snickers made with dates have been a hit in my house. My kids want a healthier vegan version of Oreo balls—you know the ones made with cream cheese and Oreo cookies in a food processor. Any chance you can figure out a healthy version of those to share!?