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Paleo Christmas Crack (AIP)

  • Yield: 10 servings 1x


  • 2 sheets of yucan crunch crackers (you can sub other paleo/ AIP crackers, but these work best)
  • 1/2 cup coconut butter, melted
  • 1/4 cup coconut oil, melted
  • 3 tbsp cocoa powder (sub carob for AIP)
  • 2 tbsp maple syrup or honey
  • 1/2 tsp sea salt
  • 2 tbsp + 23 tsp melted coconut butter
  • 1/2 tsp matcha powder
  • 23 tbsp crushed freeze dried strawberries


  1. Prepare a baking sheet lined with parchment paper and set aside
  2. 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.
  3. 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.
  4. Place the crackers in the fridge for 2-3 hours or overnight to set. Remove when coating has hardened.
  5. 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
  6. Next, combine 2-3 tsp of melted coconut butter with the crushed freeze dried strawberries and add them to the top of the crackers.
  7. Place the christmas crack back in the fridge for an hour or so, or until the decorations are hardened and set
  8. Serve chilled and enjoy!!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 203
  • Fat: 20.3g
  • Carbohydrates: 4.3g
  • Fiber: 0.6g
  • Protein: 0.5g