Tigernut Easter Crack
Tigernut Easter Crack
ingredients
Tigernut Flour Crackers (without the seasoning + a pinch of salt)
1/2 cup unsalted butter/dairy-free butter
1/2 cup coconut sugar
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
1 cup mini eggs
instructions
Preheat oven to 200 degrees C. Line a 9x9 square baking pan with parchment paper or foil and spray with non-stick oil
Arrange crackers in a single layer, with no overlapping on the bottom of the pan. Break the crackers if necessary to fit around the edges.
Combine the butter and sugar in a medium saucepan over medium heat, and bring to a boil, while stirring occasionally. Once boiled, reduce heat to medium low and allow to gently boil, while whisking vigorously for 3-4 mins, until the mixture is a rich brown caramel.
Remove the pot from the heat then immediately whisk in vanilla and salt.
Pour the hot caramel mixture evenly over all the crackers and spread evenly
Place the pan in the oven and bake for 5-6 minutes or until the caramel is golden and bubbling. Meanwhile, melt the chocolate in the microwave in 20-second increments, stirring well in between.
Once the crackers are ready, let cool for 1-2 minutes until the bubbling stops.
Pour the melted chocolate on top and spread the chocolate evenly over the caramel.
Sprinkle evenly with crushed mini eggs
Place the pan in the freezer or fridge, for 1-2 hours, or until set.
Once ready, remove the pan from the freezer/fridge, lift the parchment paper out onto a cutting board.
Use your hands or a knife to break or cut into pieces.