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Hand holding a piece of healthy Christmas Crack, topped with almonds and cranberries.
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3.63 from 8 votes

Healthier Christmas Crack

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! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: grain-free christmas crack, healthier christmas crack, paleo christmas crack
Servings: 16
Calories: 208kcal

Ingredients

  • 36 square almond flour crackers homemade or use Simple Mills
  • ½ cup coconut sugar
  • ½ cup softened grass-fed butter, ghee or vegan buttery stick
  • 1 cup semi-sweet or dark chocolate chips Enjoy Life brand for dairy-free
  • ¼ cup chopped almonds
  • 2-3 Tablespoons dried cranberries chopped
  • coconut oil cooking spray

Instructions

  • Preheat oven to 400°F.
  • Line a 9x9 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.

Nutrition

Serving: 1piece | Calories: 208kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 111mg | Fiber: 1g | Sugar: 16g