2sheets of yucan crunch crackers you can sub other paleo/ AIP crackers, but these work best
½cupcoconut buttermelted
¼cupcoconut oilmelted
3tbspcocoa powdersub carob for AIP
2tbspmaple syrup or honey
½tspsea salt
FOR THE DRIZZLE & TOPPING
2tbsp+ 2-3 tsp melted coconut butter
½tspmatcha powder
2-3tbspcrushed freeze dried strawberries
Instructions
Prepare a baking sheet lined with parchment paper and set aside
Take two sheets of yucan crunch crackers (or 2-3 cups of the crackers that you're using) and break them up into smaller pieces. Lay them out on the parchment paper.
Combine the coconut butter, coconut oil, cocoa powder, and maple syrup in a mixing bowl and thoroughly combine until smooth. Pour over the crackers and thoroughly coat. Add more coating if needed. Top with sea salt.
Place the crackers in the fridge for 2-3 hours or overnight to set. Remove when coating has hardened.
For the drizzle, combine 2 tbsp of melted coconut butter with matcha powder and mix. Using a small spoon, lightly drizzle the matcha over the crackers
Next, combine 2-3 tsp of melted coconut butter with the crushed freeze dried strawberries and add them to the top of the crackers.
Place the christmas crack back in the fridge for an hour or so, or until the decorations are hardened and set
Serve chilled and enjoy!!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.