Growing up we celebrated Passover in my house and I'd be lying if I said my favourite part about the holiday wasn't getting to eat chocolate covered matzah (because it was).

For anyone who doesn't know, matzah is an unleavened flatbread eaten during Passover as wheat-based products made with yeast are forbidden (for a week). So this salty crunchy cracker becomes the staple of many meals and eventually, as humans normally do, we discovered that dipping it in chocolate made it WAY WAY BETTER.

Years later, now a gluten-free gyal with a grain-free pup who loves to share, it was my goal to re-create this snack that we both could eat (gluten AND chocolate free) and I'm happy to report- I did! Now, let's make something clear, I'm not a magician. This recipe doesn't taste exactly like the chocolate covered wheat-filled matzah I grew up with (cries softly into dogs armpit) but it definitely satisfies that salty, sweet and crunchy trifecta, kosher for passover and completely pup safe and approved.

INGREDIENTS for matzah base:

• 1 cup blanched almond flour
• 1/4 cup coconut flour (optional)
• 1 egg
• 1 tbsp water
• 2 tbsps cold pressed olive oil
• 1/4 tsp sea salt

INGREDIENTS for "chocolate dip"

• 3 tbsps coconut oil
• 1 tbsp unsweetened carob powder
• 1 tbsp honey/maple syrup
• 1/2 tbsp water

 

INSTRUCTIONS:

Mix all dry ingredients for your matzah and toss it into a blender. Add wet ingredients slowly until a dough-like consistency forms. Remove from blender and roll into 1 large or 2 medium sized balls. Place between two sheets of parchment paper and roll out to desired thickness (the thinner the better and more cracker-like). Remove top layer of parchment (keep and re-use for another day!) and bake on 350 for 10-12 minutes (check periodically to avoid burning). Leave on baking tray to cool for approximately 1 hour.

While the matzah is cooling, melt coconut oil on low and remove from heat to cool to room temperature. In another bowl mix carob, maple syrup/honey and water and slowly mix the oil in once it's room temperature.

Once the matzah is ready, break into smaller pieces and dip into the carob mix or spread it on to the matzah with a butter knife (the mixture is a little more viscous than regular chocolate sauce). Place delicately on a plate and put in the freezer for 1-3 hours, remove and store in tupperware in the fridge.

TA DA carob covered muttzah for everyone!!!