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Chocolate Crackers


Do you ever get a craving for something crunchy and slightly sweet? Like graham crackers or a biscuit? You wish there was a grain free WildFit version you could enjoy… and now there is!

They are not strictly WildFit as they contain baked fruit as the sweetener and cacao, but on the spectrum they sure do beat any store bought confection you may have purchased in its place. These crackers only take a few minutes to make and can be customized to be as sweet as you like (great if you have kids, friends or a partner you are easing onto the program!). Although very simple, it does take nearly an hour in the oven. You may want to double it up and keep a tin full in the freezer for when company comes.

Prep Time: 10 minutes.

Cook Time: 50 minutes.

Makes: 6 servings.



2 small ripe bananas

2 Tablespoons coconut oil

½ teaspoon pure vanilla extract

1½ cup fresh, roughly ground flax seed

6 Tablespoons carob or cacao powder

¼ teaspoon ground cinnamon

Pinch Himalayan salt

2 Tablespoons coconut sugar (optional)

Chocolate Sauce:

2 Tbsp coconut oil

1 Tbsp honey or maple syrup

2 Tbsp cacao powder

Pinch of salt


To begin, preheat your oven to 350F and take out a large baking tray. Set this aside. You will also need silicone sheets or parchment paper and a rolling pin.

Next, take  out a medium sized bowl and mash the bananas with melted oil and vanilla until fully broken down and soupy. The banana is both the sweetener and part of the fiber binder in this recipe.

The success of these crackers largely depends on the quality of the ingredients used. I prefer fresh cacao, Ceylon cinnamon and true vanilla extract. Freshly ground flax seed will also give a nuttier, deeper flavor. Add the ground flax seed, cacao, cinnamon and salt to a separate bowl and whisk to combine evenly.

Next, like in all baking, combine the wet ingredients with the dry, then stir with a spoon until everything is combined well. The dough will be moist yet firm and unified. It will look quite sticky, but mostly prefers to stick to itself than other surfaces.

Place a silicone baking sheet on the baking tray (or use a piece of parchment paper). Add dough to the sheet and spread with spatula into a rough rectangle. Place another sheet of silicone or parchment over the dough and use a rolling pin to smooth out the dough until it is quite thin (1 cm). It will smoosh up to the short sides of the tray, just cut those pieces off and add them to the long sides, continuing to roll them out as you go until the whole surface is a smooth, even rectangle. I don’t mind if the edges are rough, but if you prefer, cut clean edges. Finally,  score the crackers into squares of roughly the same size. 2×2 inch is a good size.

Slide into the oven and set a timer for 20 minutes. At this point, reduce the heat to 225F and bake them for another 30 minutes, flipping halfway through and removing the parchment paper. You want the end result to be crisp, crunchy with no moisture left, so you may need to sample as you go the first time you make them. The baking time will vary greatly on how thick/thin you make the crackers. Check them often to make sure they don’t burn!

Once you remove them from the oven, allow them to cool on the baking sheet or a wire rack for 15 minutes. You may decide that these are the finished product for you or you may want to finish them with a chocolate glaze. Chef’s choice.

To make the chocolate glaze, combine the ingredients in a small bowl. When the crackers are cool, spread a thin layer of sauce over them evenly. They will need to be set in a cool place (fridge or freezer) for the glaze to firm up. You can also just use it as a dipping sauce for the crackers and serve them up fresh with the glaze on the side. These treats have no preservatives and are made with live fruit, so they should be refrigerated or kept on a cool counter in an airtight container until serving. They also freeze well. Enjoy!

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