A healthier version of a loved holiday treat

This spin off of a classic brittle leaves out the white sugar, corn syrup and butter and replaces them with maple syrup, coconut sugar and coconut oil, when, after baked in the oven creates a perfectly golden brittle for a healthier treat. I have made this recipe over the last few winter holidays, having found the original recipe on one of my fave sites, minimalist Baker. I only stray a little from the OG by adding optional dark chocolate chips to add more bling!

• Gluten free
• Dairy free (use dark chocolate chips with no dairy)
• Vegan/vegetarian

Ingredients:

• 1/2 cup maple syrup
• 2 Tbsp coconut sugar
• 2 Tbsp coconut oil
• 1 1/2 cups blanched slivered almonds
• 1/8 tsp sea salt
• 1/3 cup dark chocolate chips

Directions:

• Preheat oven to 325F and line a baking sheet with parchment leaving some excess over the lip to prevent any of the mix touching the pan.
• Heat the maple syrup, coconut sugar, and coconut oil in a sauce pan over low heat until coconut sugar is dissolved.
• Remove from heat and add slivered almonds and salt mixing thoroughly to coat.
• Turn on to parchment lined baking sheet and spread evenly. This is the hardest part of this recipe, it is sticky and hard to level. Do your best to evenly spread with a spatula.
• Sprinkle dark chocolate chips evenly across the top.
• Place in oven and bake for 15 minutes then rotate and bake another 5 or 10 minutes or until evenly golden brown. If you want it chewy, bake for less time, if you want it more brittle bake a little longer but keep watch so that it doesn’t burn.
• Let it cool completely before breaking it up into pieces.
• Store in a air tight container at room temperature. Also freezes well.