Chocolate Rum Crackers with Chocolate Sauce Topping

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Okay, this is like a super complex recipe because it requires baking, then baking again, but then again, I think it was fun experimenting. The good thing about this is, if you already have the crackers, you can just use that instead of making a new batch.

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I was actually hoping to make rum balls but I accidentally blended the stuff too much so I will have to make that another day. This turned out just as awesome though, as I’ve never made chocolate flavoured crackers before.

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I think these tasted super awesome crunchy, so I would advise you to bake the chocolate crackers until they harden. If they’re thin, they will take shorter time. If they’re thick, I think they would take longer. For me, it took about 25 minutes, but may be different for you so please check often.

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I actually wasn’t sure if rum extract even existed, since I don’t think I’d buy a whole bottle of rum just for one recipe, but good thing is McCormick had the imitation rum extract, which was just as good!

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Chocolate Rum Crackers with Chocolate Sauce Topping

Crackers
1 cup whole wheat pastry flour
1/4 cup white grape juice (or water/other juice)
2 tablespoons extra light olive oil
A sprinkle Himalayan/sea salt

Condensed Milk
1 cup coconut milk (not full fat or light)
1 tablespoon pure maple syrup

Other ingredients
3 tablespoons unsweetened coconut/almond milk
2 tablespoons roasted pecans
2 tablespoons cacao powder
1 tablespoon pure maple syrup
2 pitted dates
2 teaspoons pure vanilla extract
1 teaspoon imitation rum extract
1 tablespoon roasted pecans, crushed

Topping
1 tablespoon extra virgin coconut oil
1 teaspoon cacao powder
1/2 teaspoon pure maple syrup

Preheat oven to 350°F (176°C).

Crackers: Mix the whole wheat pastry flour, grape juice (or water/other juice), olive oil and salt. Knead with your hands until it is a big, smooth lump of dough.

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Place the dough on a flat surface and use a rolling pin to flatten it as much as you can.

Spray a 9×13 inch oven tray with some non-stick oil and place the flat dough on it. Spray a little oil on top of the dough as well.

Bake in the oven for about 20 minutes, then take the crackers out. If you see that the edges (most likely) are brown, take it off. Feel the center, if it’s still soft and not very brown, bake it for a further 10-15 minutes until the remaining crackers also turn slightly brown, but be sure to check often!

Give the crackers a few minutes to cool as they will harden and break them into small pieces. Don’t turn the oven off!

Condensed Coconut Milk: Pour the coconut milk in a small saucepan and bring it to a boil, which can take about 4-5 minutes. Reduce to medium high (5-6) and let the coconut milk sit in the saucepan for about 10 minutes until a lot of the water has evaporated, and that it’s looking a little thick.

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Assembling: Add the pure maple syrup, then let it cook for another 5 minutes. Allow the condensed milk to cool down before blending.

Add all the ingredients in the blender except the tablespoon of crushed pecans and blend until it’s a fine crumbly mixture. Spoon it out, add the crushed pecans and knead it together into a dough. This SHOULD stick together well.

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Put the dough onto the oven tray again and use your hands to press on it until it spreads out thinly like the first time you were making the crackers.

Bake it in the oven at 350°F (176°C) for another 20-25 minutes (or shorter/longer) until it hardens. The edges are likely to harden first, so if you want to keep cooking the middle, take the edges out first.

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Meanwhile, combine the topping ingredients in a small bowl and stir well.

Once the crackers have finished baking, use a knife or pizza cutter to cut it into small pieces. Let it cool down, then drizzle on the topping.

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Chocolate Rum Crackers with Chocolate Sauce Topping
Serves: 2
 

Ingredients
Crackers
  • 1 cup whole wheat pastry flour
  • ¼ cup white grape juice (or water/other juice)
  • 2 tablespoons extra light olive oil
  • A sprinkle Himalayan/sea salt
Condensed Milk
  • 1 cup coconut milk (not full fat or light)
  • 1 tablespoon pure maple syrup
Other ingredients
  • 3 tablespoons unsweetened coconut/almond milk
  • 2 tablespoons roasted pecans
  • 2 tablespoons cacao powder
  • 1 tablespoon pure maple syrup
  • 2 pitted dates
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon imitation rum extract
  • 1 tablespoon roasted pecans, crushed
Topping
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon cacao powder
  • ½ teaspoon pure maple syrup

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Crackers: Mix the whole wheat pastry flour, grape juice (or water/other juice), olive oil and salt. Knead with your hands until it is a big, smooth lump of dough.
  3. Place the dough on a flat surface and use a rolling pin to flatten it as much as you can.
  4. Spray a 9×13 inch oven tray with some non-stick oil and place the flat dough on it. Spray a little oil on top of the dough as well.
  5. Bake in the oven for about 20 minutes, then take the crackers out. If you see that the edges (most likely) are brown, take it off. Feel the center, if it’s still soft and not very brown, bake it for a further 10-15 minutes until the remaining crackers also turn slightly brown, but be sure to check often!
  6. Give the crackers a few minutes to cool as they will harden and break them into small pieces. Don’t turn the oven off!
  7. Condensed Coconut Milk: Pour the coconut milk in a small saucepan and bring it to a boil, which can take about 4-5 minutes. Reduce to medium high (5-6) and let the coconut milk sit in the saucepan for about 10 minutes until a lot of the water has evaporated, and that it’s looking a little thick.
  8. Assembling: Add the pure maple syrup, then let it cook for another 5 minutes. Allow the condensed milk to cool down before blending.
  9. Add all the ingredients in the blender except the tablespoon of crushed pecans and blend until it’s a fine crumbly mixture. Spoon it out, add the crushed pecans and knead it together into a dough. This SHOULD stick together well.
  10. Put the dough onto the oven tray again and use your hands to press on it until it spreads out thinly like the first time you were making the crackers.
  11. Bake it in the oven at 350°F (176°C) for another 20-25 minutes (or shorter/longer) until it hardens. The edges are likely to harden first, so if you want to keep cooking the middle, take the edges out first.
  12. Meanwhile, combine the topping ingredients in a small bowl and stir well.
  13. Once the crackers have finished baking, use a knife or pizza cutter to cut it into small pieces. Let it cool down, then drizzle on the topping.


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