I felt like creating a masterpiece, and a masterpiece I created. Okay, I’m a little extra. I can admit it. #nbd However, these are SO good…if you like things like chocolate, caramel & coconut. The matzo is just a blank canvas and provides a vehicle to get it to your mouth.
🥥2 pcs. Matzo
🥥1 1/2 cup coconut shreds, toasted
🥥3/4 cup coconut sugar (I used @Traderjoes)
🥥1 cup coconut cream (I used @Traderjoes)
🥥Pinch Sea Salt
🍫1 cup dark chocolate pieces (I used @Traderjoes)
🍫1 tbsp virgin coconut oil (I used @Traderjoes)
OPTIONAL: Hemp seeds (I added these to make me feel like it was something healthy. It’s not. But it’s the thought that counts. I used @manitobaharvest)
🥥Place matzo pieces on a parchment lined cookie sheet.
🍫Preheat oven to 350. Line a baking sheet with parchment paper, add coconut.
🥥Toast coconut for 3-6 minutes or until slightly brown. (It burns easily, so keep an eye on it).
🍫While coconut is cooling, place medium sauce pan on stove over medium heat. Add sugar and stir for a minute. Add coconut cream, stir to combine with sugar. Bring to a boil, reduce to a simmer and let reduce for 12-15 minutes, stirring occasionally. It should stick to the back of a spatula or spoon. Remove from heat, add coconut, stir to combine.
🥥Pour caramel mixture over matzo and cover the entire surface w. coconut caramel. Place in fridge.
🍫Over a double boiler (or in the microwave), melt chocolate & coconut oil. 🥥When combined, remove from heat. Take matzo out of the fridge, flip over and spread chocolate all over the naked side making sure every little bit gets covered. 🍫Flip back over onto chocolate side on parchment. Drizzle unused chocolate over the caramel mixture. I used a pastry bag. You could try a spoon or fork.