It's officially Passover (a.k.a. the Jewish holiday that commemorates when the Jews were freed from slavery in Egypt).
One of the main foods eaten on Passover is matzah! In case you don't know, matzah is a hard, cracker-like bread which has not been allowed to rise. It's made from a dough of only flour and water, and can be eaten with both sweet and savory toppings.
We wanted to get creative with matzah, so we're using it as the base for our delicious Sacha Inchi matzah crack!
Does it keep? Store in the fridge for 1 week or in the freezer for a few months in an airtight container.
- 2 sheets of matzah
- 1/2 cup Sacha Inchi butter
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- 1/2 cup vegan chocolate chips
- 1 tbsp coconut oil
- optional: 1/4 cup Sacha Inchi seeds, crushed
- Preheat oven to 400°F.
- Place 2 sheets of matzah on a lined baking sheet.
- In a small saucepan over low-medium heat, combine Sacha Inchi butter, coconut oil, vanilla extract, maple syrup, and sea salt.
- Stir "caramel" mixture until coconut oil is melted and ingredients are combined.
- Pour "caramel" mixture over matzah and spread evenly with a spatula.
- Bake matzah in the oven until "caramel" is bubbling and browning, approx. 13-15 minutes.
- While matzah is baking, combine chocolate chips and coconut oil in a bowl and melt.
- After the matzah is done baking, drizzle the melted chocolate on top, sprinkle your crushed Sacha Inchi seeds, and place in the freezer to set for at least 20 minutes (or until cool/hardened.
- Once set, use your hands to break apart the finished matzah crack
- Enjoy as many pieces as you want of this sweet + salty (and addicting) dessert!