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!

Ingredients:

• 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

1. Preheat oven to 375
2. Combine the pecan meal, coconut flour, egg, honey, oil, baking soda, vanilla and sea salt in a bowl and stir to combine well
3. Mixture will be crumbly but will stick when pressed together
4. Press mixture flat onto a parchment lined baking sheet
5. 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
6. Bake for 5 minutes
7. Meanwhile, heat the coconut milk and coconut palm sugar over high heat and allow to boil for 5-7 minutes to thicken
8. 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
9. Return the baking sheet to the oven for another 8-10 minutes (the caramel will bubble, watch so that it doesn’t burn)
10. Remove the baking sheet one final time and sprinkle the chocolate chips on top of the hot caramelized “cookie brittle”
11. Let the chocolate chips melt from the heat and CAREFULLY spread them with the back of the spoon
12. Place baking sheet in freezer for 30 minutes so the cookie brittle to firm up and harden
13. Break apart or cut with a pizza cutter and serve
14. Tip: best served from frozen.  I store mine in the freezer until ready to eat! It helps keep the brittle crispier!