• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 4
    OK

    Spicy Chococo Matzoh Almond Crack

    Spicy Chococo Matzoh Almond Crack tops plain ol’ matzoh with tequila butterscotch, cayenne spiced chocolate, chopped almond, coconut chips, and flaked sea salt for a dessert that is sweet, crunchy, salty, and truly addictive.


    Ingredients
    For the Tequila Butterscotch
    1/2
    cup
    packed brown sugar
    1/4
    cup
    butter
    2
    tablespoons
    unsweetened coconut milk
    1/2
    teaspoon
    vanilla
    2
    tablespoons
    tequila
    For the Cayenne Chocolate
    1/3
    cup
    chocolate hazelnut spread
    1/4
    cup
    coconut oil, melted
    1/4
    cup
    cacao powder
    3
    tablespoons
    maple syrup
    1/8
    teaspoon
    cayenne, or to taste
    Additional Ingredients
    4
    matzoh
    1/3
    cup
    raw almonds, roughly chopped
    1/3
    cup
    coconut chips, unsweetened
    *
    flaked sea salt
    Directions
    Make the tequila butterscotch: In a saucepan on medium heat ingredients for butterscotch and bring to a boil. Lower heat and keep at a gentle boil, stirring continuously, until thickened enough to coat the back of a spoon. Continue stirring for an additional 3 minutes, then remove from heat.
    Make the cayenne chocolate: combine ingredients and set aside.
    Assemble bark: On a baking sheet lay out matzo. Pour Tequila Butterscotch over top and spread evenly. Once butterscotch has hardened, top matzo with chocolate and spread evenly. Sprinkle with almonds, coconut chips and sea salt. Transfer matzoh to freezer and chill until firm, about 10 minutes.
    Remove matzh from freezer and ‘crack’ or break apart with hands, then serve immediately.

    The base number of servings for this recipe is 4
    OK

    Categories 

    EasyFamily-friendly

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