Magnesium Rich ‘Christmas Crack’

Ingredients:

6 Whole Grain or Whole Wheat Crispbreads:

• Replace the Arnott’s Salada Original Crispbread with a whole grain or whole wheat alternative to increase fibre and nutrient content.

160g (1 cup, lightly packed) Coconut Sugar:

• Substitute brown sugar with coconut sugar, which has a lower glycemic index and retains some minerals found in coconut sap.

125g Unsalted Butter or Coconut Oil:

• Replace salted butter with unsalted butter or coconut oil for a healthier fat option.

2 x 180g Blocks of Dark Chocolate (70% cocoa or higher), melted:

• Opt for dark chocolate with a higher cocoa content to increase antioxidants and reduce added sugars.

50g Pumpkin Seeds (Pepitas) for Decoration: 

• Instead of M&M’s, add a mix of pumpkin seeds for a magnesium boost.

Slivered Almonds and Shredded Coconut for Decoration:

• Replace silver cachous with almonds and shredded coconut for a healthier and magnesium-rich alternative.

Method:

1. Preheat the oven to 180/160 fan-forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Place whole grain or whole wheat crisp bread over the base of the prepared pan in an even layer.
2. Combine the coconut sugar and butter (or coconut oil) in a small saucepan. Cook, stirring, over medium heat until butter melts and the mixture is smooth. Bring to a boil. Cook, stirring, for 30 seconds or until thickened.
3. Pour the sugar mixture evenly over the crisp bread. Place in the oven and bake for 5 minutes or until the sugar mixture is bubbling.
4. Remove from the over and pour the melted dark chocolate over the crisp bread. Use a palette knife to smooth. Set aside until set.
5. Sprinkle it with a mix of pumpkin seeds, chopped almonds, and shredded coconut. Set aside until set completely. Break into pieces to serve.