So I’ve really been needing a break from working on Down South Paleo and I’ve been thinking about a HOLIDAY TREAT I used to make ALLLLLL the time, but is TOTALLY anti-paleo in every way. Then last night I was sorta kinda challenged by Paleo Parents to make a very similar treat that SHE also loves and I knew it was game on from there.
In true Jen form, I was lying awake trying to figure out just HOW this might work since the original that I always made had saltines, butter, and brown sugar. Yep, pretty much NOT what I eat now, or even have in my cupboards! So I made a few rounds today and I think I nailed it.
And if I didn’t nail it, these still taste like they should be illegal so whatev, I’m going with it. And meanwhile, I am going to ignore all my responsibilities and instead just make several batches and eat them. Because denial. Feel free to use them as your coping mechanism too!
- 1/2 cup pecan meal (grind your own easily in a blender or food processor)
- 1/2 cup coconut flour
- 1 egg
- 1/4 cup local raw honey
- 1/4 cup coconut oil melted
- 1/4 teaspoon baking soda
- 1/2 teaspoon 100% vanilla
- Pinch sea salt
- 1 cup coconut milk
- 1/2 cup coconut palm sugar
- 1/2 cup (or more) dairy/soy free chocolate chips
- Preheat oven to 375
- Combine the pecan meal, coconut flour, egg, honey, oil, baking soda, vanilla and sea salt in a bowl and stir to combine well
- Mixture will be crumbly but will stick when pressed together
- Press mixture flat onto a parchment lined baking sheet
- Roll the dough out about 1/4″ thick – if the edges are still crumbly, press the perimeter of the dough inwards as best you can
- Bake for 5 minutes
- Meanwhile, heat the coconut milk and coconut palm sugar over high heat and allow to boil for 5-7 minutes to thicken
- Remove the baking sheet from the oven, increase the heat to 400 and pour the caramel on top of the “cracker” base, making sure to saturate it everywhere
- Return the baking sheet to the oven for another 8-10 minutes (the caramel will bubble, watch so that it doesn’t burn)
- Remove the baking sheet one final time and sprinkle the chocolate chips on top of the hot caramelized “cookie brittle”
- Let the chocolate chips melt from the heat and CAREFULLY spread them with the back of the spoon
- Place baking sheet in freezer for 30 minutes so the cookie brittle to firm up and harden
- Break apart or cut with a pizza cutter and serve
- Tip: best served from frozen. I store mine in the freezer until ready to eat! It helps keep the brittle crispier!