For me, Passover means an intimate moment of celebration with the loves in my life. To top off Seder, I adore this satisfyingly sweet + salty, dairy-free treat created with beautiful, wholesome ingredients. Together, the goji berries, cacao, almonds, and coconut add a delicious and magical boost of antioxidants, healthy fats, vitamins, and minerals to matzah, helping you and your family stay nourished and vibrant!
- 10 matzah crackers
- 2 cups coconut oil
- 2 cups coconut sugar
- 2 teaspoons kosher vanilla extract
- 1 cup small sliced almonds
- 1 cup shredded coconut
- 1 cup cacao nibs
- 1 cup goji berries
- 2 2/3 cups dairy-free, semisweet chocolate chips
- 1/8 cup of fleur de sel
Preheat oven to 350 F. Cover a cookie sheet with heavy duty aluminum foil. Be sure to cover all of the edges of the cookie sheet with the foil so that no edges are showing. Place the matzah crackers in the cookie sheet in a single layer of rows. If you find that there are open spaces on the cookie sheet, simply break up the crackers and fill in the gaps with the smaller pieces.
Melt your coconut oil by placing it in a heavy sauce pan on the stove and turning your burner on to the medium heat setting. When the oil begins to melt, stir the coconut sugar into the oil until well incorporated. (If you don’t have coconut oil or coconut sugar, regular butter and brown sugar will work as well.) Once the oil is fully melted, bring to a boil and stir continuously for 3 minutes until the ingredients have completely combined into a thick, syrupy consistency.
Remove the mixture from the heat, add the vanilla, and stir a couple of times to mix. Carefully pour the mixture over the crackers and use a spatula to spread the mixture so that it coats all of the crackers evenly. Place in the fully heated oven and bake for 15 minutes. While the matzah is baking, mix the coconut, almonds, cocoa nibs, and goji berries in a bowl.
Remove matzah crackers from the oven after 15 minutes and let them cool for about a minute to allow the mixture to stop bubbling and begin forming into a toffee coating. Sprinkle the chocolate chips onto the hot toffee, wait for 3-5 minutes until the chocolate melts, and then spread the chocolate with a frosting knife or butter knife.
Sprinkle the coconut, almond, cacao nibs, and goji mixture onto the chocolate, as desired, and gently press the toppings down with a flat spatula. Sprinkle fleur de sel over the top. (Depending on your preferences, you may want to add just a tiny bit or you may want to sprinkle it more generously.) Once your toppings are in place, allow the matzah to sit at room temperature until completely cooled, and then place in the fridge for at least one hour to set.
You can serve the matzah toffee treats whole or break them into pieces. Arrange on a plate as a single layer with parchment in between and be sure to serve with love! Enjoy and Happy Passover!