Get baking, post a picture, and tag us @brassrootsfood using the #snackwithapurpose so we can see what you create and feature you! 

Chocolate, Sacha Inchi Butter Matzah Bark [Vegan, GF option]

Servings: As many sheets of Matzah as you use 

Does it keep? For best results, refrigerate in an air-tight container for up to a week. Keeps at room temperature in an air-tight container for a few days. 

Freezer-Friendly? Yes!

Ingredients

Base

• Matzah! [GF optional]

Chocolate Topping:

•  1/2 cup Chocolate Chips [Vegan!] 
• 1 Tbsp Coconut Oil

Sacha Inchi Butter Topping:

• 2 Tbsp Classic Sacha Inchi Butter, warmed
• 1 Tsp Coconut Oil (***only add if you are finding your Sacha Inchi Butter difficult to spread!***) 

Extras:

• Hemp seeds, flakey sea salt, pumpkin seeds, chia seeds, whatever else you're feeling! Get creative! 

Instructions

1. Lay your Matzah out on a piece of parchment paper to keep clean up easy. If you don't have any, don't worry! Simply place your matzah on a plate. 
2. Prepare chocolate and Sacha Inchi Butter toppings by warming slightly in 15 second intervals, stirring in-between. 
3. Drizzle chocolate and Sacha Inchi Butter over Matzah, swirl with a toothpick/knife and top with your seeds/sea salt/toppings of choice!
4. For a firm bark, place Matzah in the freezer for a couple of hours until cooled or enjoy as a warm and gooey treat! It's really that easy!  

Notes:

*As mentioned before, feel free to play around with the ratios and get creative! Don't forget to share your picture and tag us @brassrootsfood using the hashtag #snackwithapurpose so we can see your creation!