Salted Caramel Dark Chocolate Matzo Bark
Light and crispy matzo topped with salted date caramel and dark chocolate makes for a fun and festive twist on chocolate bark! (vegan + gluten-free)
Happy Monday and happy Hanukkah to those of you that celebrate!
I have to admit, coming from a non-Jewish family, I usually lose track of when Hanukkah begins and ends. However, I do know that it lasts an entire week because as a child I remember feeling jealous knowing that some of my friends received gifts for SEVEN DAYS. So not fair!
Anyways, this year I made sure to pay close attention to when it begins because…MATZO BARK.
Have you ever heard of this magical creation?
I hadn’t until one of the doctors I used to work with brought some in for us to try. I was taken aback at first because he’s a younger physician, who also happened to be single, bringing in trays of desserts that he had prepared himself at home. I mean, how many thirty-something single male doctors do you know that bake?
He had a plethora of delicious things in his tupperware but this recipe stood out to me because I thought it was so unique. The matzo was light and crispy and topped with a thin layer of caramel that was finished off with smooth dark chocolate. My mouth is watering just thinking about it.
Naturally I had to recreate some for you guys, but with a healthy date caramel for a little boost of nutrition. Because you know that’s how I roll.
I know date caramel sounds fancy but it’s actually fairly easy to make. All you have to do is soak the dates in warm water until they’re soft, place them in a blender with lemon juice, water, and a touch of sea salt then blend until smooth.
Once it’s ready, you spread it on top of the matzo, top with melted chocolate, and sprinkle on whatever toppings your heart desires. I went for a combo, two sheets with almonds and sea salt and two with cranberries and pistachios, for a little holiday pizazz. ;)
I was also able to find whole wheat and gluten-free matzo at my local Safeway so whether you’re interested in whole grains or avoiding gluten, there’s something for everyone.
I will say that the date caramel gives it a slightly softer texture than the real caramel did so if you want more of a hard texture you can use real caramel or just omit it altogether. I tried a few sheets without the caramel and just the chocolate on top and it was still delicious!
Either way, I think it’s the perfect treat to have on hand for the holidays. I hope you enjoy it!
4 sheets matzo
12 ounces dark chocolate
1 tablespoon coconut oil
2 cups Mejdool dates, pitted (approx. 15 large dates)
juice of 1 lemon
pinch of sea salt
desired toppings such as almonds, pistachios, cranberries, sea salt, etc.
- Start making the date caramel by placing the pitted dates in a small saucepan covered with a few inches of water over medium heat. Bring to a low boil then remove from heat and set aside for 5 minutes, or until the dates are soft. Transfer them to a blender or a food processor along with the lemon juice, sea salt, and 5 tablespoons of the cooking water then blend on high until smooth. Add more water as needed. You might also need to stir it by hand in between blending to help it move.
- Next, melt the chocolate by placing it in a small saucepan over low heat along with the coconut oil. Continue to stir until it is entirely melted and smooth then let it sit over low heat.
- Meanwhile, spread the caramel on top of each matzo sheet. Pour the chocolate on top and use a spatula or the back of a spoon to spread it toward the edges. Top with desired toppings then place each one on a baking sheet. Transfer the baking sheet to the freezer and allow to set for at least 20 minutes.
- Break each sheet into separate pieces and serve on a plate or store in an airtight container or ziploc bag in the refrigerator until ready to eat.