This year I have been experimenting with Matzah Bark, making smaller batches and adding sea salt, coconut, and pumpkin seeds for a granola effect, with a dash of sea salt to add a crunchy, salty taste.
Almost all of my recipes are variations on a theme and this is true especially for my Passover recipes. As our needs and preferences evolve, so too do our recipes and this is no exception. This variation is both vegan and a bit healthier at the margin – swapping out the butter for almond butter and cutting the sugar in half with the addition of Date Syrup (Silan). Still a little goes a long way. This is essentially candy for dessert; not meant to be eaten in large quantities.
There are many versions of Passover (Matzah) Chocolate Bark – most of them dairy – and you may be familiar with one called by another name. Shakespeare wrote that “A rose by any other name would smell as sweet.” Whatever you call yours, it should taste as sweet!
For the Vegan Caramel you will need the following:
1 cup almond butter
1/2 cup date syrup (Silan)
1/2 cup coconut sugar (can substitute brown sugar)
1/4 cup water
1/4 tsp sea salt
1 tsp vanilla
Additional ingredients are:
12 oz semisweet / bittersweet chocolate
Optional: 1.5 cups chopped almonds, pecans or walnutsor, toasted pumpkin seeds, shredded coconut and sea salt
- To make the caramel mix the almond butter, date syrup(Silan), Coconut Sugar, and Water and bring to a boil over medium low heat, stirring constantly. Continue to cook until it reaches the desired consistency (10-15 minutes) and then stir in salt and vanilla. Remove from heat.
- Cover 2-3 cookie sheets with baking paper or aluminum foil, shiny side down. Lay the Matzot on the cookie sheets, side by side without overlapping.
- Spread the caramel over the Mazot.
- Melt the chocolate chips and spread over the Caramel sauce.
- Sprinkle chopped nuts or coconut shreds on the chocolate (optional)
- Place in freezer until firm, approximately 1 hour.
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