Chocolate Fruit & Nut Crackers (Vegan/Gluten Free) (Edit recipe)

Delightfully crisp chocolate crackers dotted with dried fruit and nuts. Pair them with the dreamy gingersnap spread along with your favorite fruits and your holiday festivities are off to a grand start. Add them to your appetizer table as a fruit charcuterie or as a tasty cracker served with a starter salad with dinner. The possibilities are endless!

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	8 g
Carbohydrates:	74 g
Protein:	5 g
Cholesterol:	3 g
Sodium:	806 mg
Fiber:	2 g
Sugars:	55 g
Calculated per serving.

by Back Porch Paleo

Serves: 6

Ingredients

crackers

1 cup Primal Palate Gluten-free All-Purpose Flour
6 Tbsp Granulated White Sugar, can sub maple sugar
4 - 5 Tbsp Pascha Very Dark Chocolate Bar (Vegan), ground or finely grated, about half a bar, see tip
1 tsp Baking Soda
.75 tsp Sea Salt
1 cup Buttermilk, made with nut milk of choice, see note
.5 Tbsp Pure Vanilla Extract
.5 cup Original Craisins, or dried fruit of choice
.5 cup raw Pistachios, roughly chopped, or nut of choice

fruit spread

8 oz Kite Hill Cream Cheese, or brand of choice
1.5-2 cup Powdered Sugar
1 tsp Primal Palate Gingersnap Spice, or blend of choice
.5 tsp Pure Vanilla Extract, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350° and line two mini loaf pans (3"D x 5.74"W x 2.12"H) with parchment paper, place on a baking sheet and set aside.
Add flour, sugar, chocolate, baking soda and salt to a medium sized bowl, whisk to combine. Pour in the milk and vanilla, whisking well to combine. Toss in add-ins and fold to fully combine. Divide evenly between the two loaf pans and bake for 32-35 minutes until the center is set. Remove from the oven, cool in the pan for 4-5 minutes then remove to a cooling rack to fully cool. Wrap each loaf tightly in plastic wrap and freeze for 4 hours or optimally overnight.
When ready for 2nd bake, preheat your oven to 300° and remove the loaves from the freezer. Place a baking rack inside a baking sheet. Unwrap each loaf and set on a cutting board. Use a serrated knife to thinly cut each loaf into ¼” slices. You should get 18-20 per loaf. Lay slices flat on the baking rack (see note) and bake for 25-30 minutes or until crisp and slightly browned. Allow to cool completely on the baking rack.
Prepare fruit spread by adding cream cheese, powdered sugar, gingersnap blend and vanilla (if using) to a small bowl, mixing with a hand mixer until fully combined. Adjust consistency to your liking with additional powdered sugar as desired.
Enjoy with your favorite holiday fruit/nut spread.

Notes

CHOCOLATE: use a clean spice grinder, add sections of chocolate bar and grind a couple times till you have a medium grind. Alternately you can use a microplane and grate the chocolate into a bowl. BUTTERMILK: add 1 tbsp of fresh lemon juice to a 1 cup glass measuring cup, then fill the rest of the way up with nut milk of choice and allow to set for 5 minutes. BAKING RACK: If you don’t have a baking rack that fits in your baking sheet, lay slices directly on the baking sheet and flip half way through. ADD INS: add up to 1 cup of nuts and/or dried fruits of choice. I would NOT suggest chocolate chips, as they melt during the 2nd bake leaving mini holes in your crackers.