Matzah Crack...Oops, I Mean Crunch

This matzah crunch is seriously addictive! I waited all year for it, and it has finally arrived. So many versions of this delectable dessert exist, but I have chosen to make it clean. The traditional recipe uses brown sugar and lots of butter for the caramel sauce. Instead, I used organic maple syrup, coconut oil, a little bit of vanilla, and almond butter. To finish it off, I sprinkled granola all over the surface. Some people use sprinkles; others use Skor chips. There are so many variations. My version is simple, clean, and somewhat healthy—more nutritious than the traditional way. Once you get your hands on a piece, you cannot stop. It's that good.


Four sheets of matzah
2/3 cup of organic almond butter
1/3 cup organic maple syrup
1/4 cup of coconut oil melted
1 tsp of vanilla extract
A pinch of Himalayan sea salt
1 cup of organic dark chocolate chips

Place the almond butter, coconut oil, maple syrup, vanilla, and sea salt in a saucepan. Mix them and stir until smooth. Remove from the stove and pour the mixture over the matzah. Spread evenly. Put the pan in the freezer to harden. In the meantime, melt the chocolate chips. Remove the matzah from the freezer and pour the chocolate over the top. Cover the surface. Sprinkle with granola. Break it into pieces and store it in the freezer. Eat it slowly. This treat only comes once a year!