This vegan Christmas crack tastes so good and is surprisingly easy to make. With a crunchy base, rich caramel, dark chocolate and white chocolate you will love how good this dessert is! Dairy free, gluten free and paleo it’s perfect for the holidays or anytime.
Vegan Christmas Crack Recipe
Why this is the best vegan Christmas crack:
- It tastes amazing! The combination of salty crackers, rich caramel, dark chocolate and white chocolate combine for the perfect holiday treat.
- It’s healthier than other Christmas crack recipes as it’s only sweetened with coconut sugar so it’s refined sugar free!
- It’s surprisingly easy to make and stores really well if you don’t eat it all right away.
- Besides being vegan this recipe is also gluten free, grain free, dairy free and paleo.
Key ingredients for this Vegan Christmas Crack:
- 1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers – if you tolerate grains feel free to use any other type of cracker that you like
- Coconut sugar (also known as coconut palm sugar) – you could also use brown sugar instead
- Dairy free dark chocolate bars (my favourite brands are Zazubean and Hu Chocolate)
- Coconut Manna or coconut butter
How to make this healthy Christmas crack recipe:
First you will make the caramel sauce:
- Place a small pot on the stove and add all the ingredients for the caramel sauce
- Turn the burner onto low heat and whisk the ingredients together
- Allow the ingredients to come to a low boil and stir or whisk the ingredients regularly and allow the caramel to simmer for 5-10 minutes (it will thicken while it cooks)
- Turn off the burner and allow the caramel to cool for a few minutes (it will thicken even more during this time). While the caramel is cooling move on to the cracker layer
Then you will make the other layers:
- Preheat your oven to 375F
- Line a baking sheet with parchment paper and spread the crackers out in an even layer on the baking sheet
- Pour the caramel sauce over the crackers and spread evenly until smooth (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
- 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 (until the bubbles disappear)
- Pour the melted chocolate over the caramel layer and spread evenly until smooth
- 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 1-2 hours, until hardened
- Break it apart into desired sized pieces and enjoy!
Tips for making this Christmas Crack:
- I used coconut sugar sweetened chocolate bars for the chocolate layer but you can also use dairy free chocolate bars with cane sugar as an alternative or chocolate chips. My favourite brands of coconut sugar sweetened chocolate bars are Zazubean and Hu Chocolate.
- Don’t try using low fat coconut milk for the caramel sauce. Low fat coconut milk has more water added and so the caramel won’t thicken enough.
- The only grain free cracker brand I know of is Simple Mills, but if you have found other grain free cracker alternatives feel free to use those instead. If you eat and tolerate grains feel free to use any other cracker brand you wish.
- Feel free to add other toppings such as chopped nuts or dried fruit.
- Coconut manna is the same thing as coconut butter or coconut cream concentrate.
Frequently asked questions:
You can store this Christmas crack in the fridge or freezer. I prefer storing it in the freezer as I like the caramel when it’s hard and it gets a little softer when stored in the fridge. I don’t recommend trying to gift this Christmas dessert as it will get rather gooey if allowed to get to room temperature.
Do you love pretzels? If so, try this Pretzel Christmas Crack recipe!
Other dessert recipes you will love:
- Vegan Peppermint Bark
- Vegan Apple Pie Bars
- Vegan Turtle Bars
- Gluten Free Lemon Bars with Cranberry
- Dairy Free Brownies with Caramel
- Gluten Free Chocolate Chip Banana Bread
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Vegan Christmas Crack (paleo, dairy free, gluten free)
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.
Ingredients
Cracker layer
- 1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers (or other crackers of choice)
Caramel Layer
- 3/4 cup full fat coconut milk
- 1/2 cup coconut sugar
- 1 tbsp tapioca starch
- 1 tsp organic vanilla extract
Dark Chocolate Layer
- 3 coconut sugar sweetened dark chocolate bars (9 ounces)
White Chocolate Layer
Instructions
-
Place a small pot on the stove and add all the ingredients for the caramel sauce
-
Turn the burner onto low heat and whisk the ingredients together
-
Allow the ingredients to come to a low boil
-
Stir or whisk the ingredients reguarly and allow the caramel to simmer for 5-10 minutes
-
Turn off the burner and allow the caramel to cool for a few minutes (it will thicken even more during this time). While the caramel is cooling start the next steps
-
Preheat your oven to 375F
-
Line a baking sheet with parchment paper
-
Spread the crackers out in an even layer on the baking sheet
-
Pour the caramel sauce over the crackers and spread evenly until smooth
-
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
-
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 1-2 hours, until hardened
-
Break it apart into desired sized pieces and enjoy!
Recipe Notes
- If you are not following the paleo diet feel free to use other crackers for the base
- This bark stores well in the fridge or freezerÂ
- Feel free to add additional toppings such as chopped nuts or dried fruitÂ
- Instead of chocolate bars you can use 9 ounces of chocolate chips
Pin this recipe for later:
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!