This stuff is so good, I need to caution you that it can be super addictive, hence the name. If you are like me and want to inhale the entire tray within a day or two, it’s a good idea to make this when company or family is around to help you eat it up. I like to use this as a topper for yogurt, but mostly right out of the bag and part of breakfast or snack. It makes a nice replacement for sugary granola (although it’s still calorie dense, so go easy on it) or other sweets. It satisfies my cookie cravings, alot of the time.
It’s best to store this in a ziplock bag. Just squeeze the air out before you seal it.
Weary of the saturated fat in coconut still? Here is a good read that should put your mind at ease.
Coconut Crack Snack
- 2 cups organic, unsweetened coconut chips ( I got mine at Trader Joes. They look like larger shavings, rather than flakes)
- 1 Tbs maple syrup
- 2 Tbs honey
- 1 tsp vanilla extract
- 2 Tbs sesame seeds
- 1/2 tsp salt
- Line a cookie sheet with parchment paper
- Preheat oven to 325
- Mix up the honey and maple syrup and put in microwave for a few seconds to make it a thin liquid consistency
- Add the vanilla and salt and mix with a rubber spatula
- In a separate bowl, combine the coconut chips and sesame seeds
- Drizzle the maple mixture over the dry stuff and toss around with the spatula until everything is well coated, evenly
- Pour on sheet tray and spread out
- Bake for 8-10 mins at 325. It burns super quick, so keep a close watch on it, when it begins to brown.
- Let it cool. As it cools it will get hard, crunchy and stick together