And on the last day of Passover, I present this Chocolate and Caramel Covered “Matzah” Brittle! You KNOW i’m all about taking recipes that you never thought you’d be able to have when dealing with food intolerances or health needs and making them possible again. And maybe blowing your mind while I’m at it. Your classic Passover recipe just got a gluten and grain-free matzah makeover.

While celebrating the Spring holidays might look and feel a little different right now (and involve lot of family Zooms where everyone’s speaking over one another – I mean, what else is new ), I’m still in the kitchen putting my spin on my classic favorites because food really does carry that sense of nostalgia that you long for on holidays, you know? This Chocolate and Caramel Covered “Matzah” Brittle, with homemade gluten and grain-free matzah, instills those past memories while establishing new ones to hold onto. Using paleo, grain-free, and gluten-free flours allows me to recreate all of the holiday feels through my desserts and you can, too!

Not only does this “Matzah” Brittle transport right back to my childhood, but it’s also down-right addicting. Some call it “Matzah Crack.” I call it “Gluten and Grain Free Matzah Crack”. You’ll see! 

I want to hear about your favorite childhood food memories! Let me know below! Also, speaking of family memories, can we all just give props to my dad for coming in clutch and lending a hand with that chocolate drizzle? Granted, he may have been the one to eat of all this gluten and grain-free matzah before I had any say, but that chocolate drizzle is worth it.

Chocolate and Caramel Covered “Matzah” Brittle

Recipe by thenoglutengirl Course: SweetsCuisine: Holiday

Ingredients

• For the grain free and gluten free matzah base

• 1 cup 1 almond flour

• 1 1 egg white, whisked until frothy

• 1/2 tsp 1/2 ghee (can sub olive oil or coconut oil)

• 1/4 tsp 1/4 salt

• For the caramel layer

• 1/2 cup 1/2 almond milk

• 1/4 cup 1/4 maple syrup or honey

• pinch of salt

• For the chocolate layer

• refined sugar free chocolate, melted with coconut oil

• Optional

• crushed walnuts for topping

Directions

• Preheat oven to 325F.
• First, start with the matzah base layer by combining the almond flour, frothy egg white, ghee, and salt in a bowl until it forms a dough.
• Bring together the dough in a ball and place onto a sheet of parchment paper with another sheet of parchment on top. With a rolling pin, roll our your dough until it’s to its desired thinness.
• Take the top piece of parchment paper off, poke holes across the dough in vertical lines, and transfer the dough to a baking sheet (keep it on the parchment paper). Bake at 325 for about 10-15 minutes depending on your oven.
• Once the matzah is out of the oven and cools, start your caramel by bringing the milk and salt to a simmer in a saucepan, then adding in your maple syrup and boiling it until it becomes a caramel.
• Pour your caramel mixture over your cooled matzah and refrigerate until the caramel is hardened.
• Once the caramel is hardened, drizzle your melted chocolate and add crushed walnuts. Refrigerate again until cool, and break off into pieces.