This vegan Christmas crack recipe tastes so good and is surprisingly easy to make. With a crunchy salty cracker base and layers of rich caramel, dark chocolate and white chocolate this is such a fun holiday dessert. It's also gluten-free, dairy-free and paleo.
Holiday treats like vegan eggnog and vegan peppermint bark are some of my all time favourite desserts, which is why I am so excited to share another holiday dessert recipe with you!
Table of Contents
Why you will love this dessert:
- It tastes amazing! The combination of the salty cracker base and layers of rich caramel, dark chocolate, and white chocolate combine to make the ultimate holiday dessert.
- It is so easy to make!
- You don't need a candy thermometer to make this chocolate bark.
- Besides being vegan this xmas crack is also gluten-free, dairy-free, refined sugar free and paleo. It's also made without vegan butter.
If you love this vegan Christmas crack, you will also love my pretzel Christmas crack recipe and the best graham cracker Christmas crack.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to Recipe
- Crackers: I use Simple Mills Fine Ground Sea Salt Almond Flour Crackers but you can use any other type of cracker that you like including Saltines or Ritz crackers.
- Full fat coconut milk: this is used to make the caramel layer.
- Coconut oil: to help give the caramel the perfect crisp toffee texture.
- Coconut sugar (also known as coconut palm sugar): you could also use brown sugar, but it just won't be refined sugar free if you do.
- Dark chocolate bars: you could swap this for dark chocolate chips. Just make sure the chocolate you choose is dairy-free and vegan.
- Coconut Manna or coconut butter: to make the white chocolate layer. You could omit this if you like or even use melted white chocolate instead.
Recipe variations and add ins:
Feel free to add different toppings such as chopped nuts, peanut butter, dried fruit, or crushed candy canes to give this vegan Christmas crack a different flavour. If you add any toppings I would add them before you freeze the chocolate.
How to make vegan Christmas crack:
- Step 1: Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper and spread the crackers out into an even, single layer.
- Step 2: Place a medium sized pot or saucepan on the stovetop on medium heat and add all the ingredients for the caramel sauce. Whisk the ingredients together and allow them to come to a boil.
- Step 3: Allow the caramel to simmer for 10-12 minutes, until it thickens and darkens in colour, stirring every so often to prevent it from sticking to the bottom of the pot.
- Step 4: Pour the caramel mixture over the crackers (don’t worry if all the crackers aren’t completely covered as the caramel will spread more in the oven). Place the tray in the oven and bake for 5 minutes, until the caramel is bubbling.
- Step 5: While the crackers and caramel are baking, melt the chocolate by heating it on high in a microwave in 30 second intervals until the chocolate is melted. When the crackers and caramel are done, remove them from the oven and pour the melted chocolate over the caramel layer and spread it out until you have a smooth, even layer. Then place the tray in the freezer for 60 minutes, to harden the chocolate.
- Step 6: Melt the coconut butter in the microwave by heating the jar for 30-60 seconds on high (this will depend on how full your jar is). Then drizzle the melted coconut butter over the chocolate layer and place the tray back in the freezer for another 5-10 minutes until hardened. Then break it into pieces and enjoy!
Top tips:
- Don't try using low fat coconut milk for the caramel. Low fat coconut milk has more water added and so the caramel won't thicken enough.
- Coconut manna is the same thing as coconut butter or coconut cream concentrate and you can use any of them for making the white chocolate layer.
- If you don't have parchment paper you could also line your baking sheet with aluminum foil.
- You can either break this dessert into pieces, or use a hot knife to cut it into squares.
- Do not leave this vegan Christmas crack out at room temperature for too long or the caramel layer will start to melt. For that reason I do not recommend trying to gift this Christmas crack.
- Storage: store this vegan Christmas crack in the fridge or freezer. I prefer storing it in the freezer as it keeps the caramel layer as firm as possible. Just take it out a few minutes before serving. It will stay fresh in the fridge for up to 2 weeks, and in the freezer for up to 3 months.
Vegan Christmas crack FAQs:
Can I gift this Christmas crack?
I don’t recommend gifting this Christmas crack recipe. If it stays out of the fridge for too long the caramel will start to melt so it would turn into one messy gift.
Are saltine crackers vegan?
Yes, Saltine crackers or soda crackers are vegan and can be used for the base of this Christmas crack recipe.
Do you have to bake Christmas crack?
Some Christmas crack recipes don't require baking, but this one is best if you bake it.
Other vegan desserts you will love:
Recipe
Vegan Christmas Crack
This vegan Christmas crack is the best holiday treat. With caramel, dark chocolate and white chocolate you will love how delicious this dessert is and how easy it is to make.
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Servings: 16
Calories: 94kcal
Equipment
- Pot or saucepan
Ingredients
Cracker layer
- 1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers (or other crackers of choice)
Caramel Layer
- 1.5 cups full fat coconut milk
- 1.5 cup coconut sugar
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
Dark Chocolate Layer
- 9 ounces dark chocolate
White Chocolate Layer
- 4-5 tablespoon melted coconut manna or coconut butter
Instructions
- Line a baking sheet with parchment paper and spread the crackers out into an even layer.
- Place a small pot on the stove and add all the ingredients for the caramel sauce.
- Turn the burner onto medium heat and bring the ingredients to a boil.
- Let the caramel simmer for 10-12 minutes, until it thickens and darkens in colour. Stir it occasionally so that it doesn't stick to the bottom of the pot.
- While the caramel is simmering, preheat your oven to 375F.
- Pour the caramel sauce over the crackers (don't worry if they aren't all covered as the caramel will spread out in the oven).
- Place the tray in the oven and bake for 5 minutes, until the caramel sauce is bubbling.
- While the crackers and caramel are baking, melt the chocolate by breaking the chocolate bars into pieces and placing them into a microwave safe dish. Microwave on high for 20-30 second intervals until the chocolate is melted.
- When the crackers and caramel are done, remove them from the oven and let cool for a few minutes.
- Pour the melted chocolate over the caramel layer and spread evenly until smooth. Place the tray in the freezer for about an hour to harden the chocolate.
- Melt the coconut manna in the microwave by heating the jar for 30-60 seconds on high (this will depend on how full your jar is).
- Drizzle the melted coconut manna over the chocolate layer.
- Place the tray in the freezer and freeze for another 5-10 minutes, until hardened.
- Break it apart into desired sized pieces and enjoy!
Notes
- This bark stores well in the fridge or freezer.
- Instead of chocolate bars you can use 9 ounces of chocolate chips.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 94kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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Janey johnson
Well this one is worth 7 stars at the very least!!
Easy quick snack/dessert that is easily stored, can take on your walk in your pocket so your pup isn’t the only one enjoying a treat!