Grain-free Chocolate Dessert Crackers

Chocolate-Crackers

Hey guys… do you crave chocolate?

You know, like really crave chocolate?

So bad that; by the time you’ve come to your senses, you’ve managed to polish off half a bar of chocolate by nibbling on it throughout the day?

Gosh, I’ve been there.

This mindless pattern of eating can spark loads of guilt, regret and unhealthy mind chatter about ourselves… but it doesn’t have to be this way.

You can indulge in your cravings in a healthy way so that you feel good about what you are putting in your body and liberated from those self-hate, restrictive, yucky thoughts.

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Are you ready to transform your chocolate cravings into something that feels good?

Once you’re done checking out the recipe I’d love to here from you –

  1. What do you do when you’ve over eaten something or indulged in a food that you’ve been trying to avoid?
  2. How do you indulge in your cravings in a healthy way?

Chocolate Dessert Crackers (39)

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4.2 from 6 reviews
Grain-free Chocolate Dessert Crackers
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Give in to your chocolate cravings in a healthy way with these high fiber, grain-free dessert crackers! Each serving is less than 100 calories and squashes any chocolate craving that comes your way.
Ingredients
  • 1 cup sliced banana - approx. 2 small bananas
  • 2 tablespoons grape seed oil
  • ½ teaspoon pure vanilla extract
  • 1½ cup roughly ground flax seed
  • 6 tablespoons carob or cocoa powder
  • ¼ teaspoon ground cinnamon
  • Pinch sea salt
  • 1 oz. melted gluten-free and dairy-free carob or chocolate chips
Instructions
  1. Preheat oven to 225F and take out two large baking sheets. Set aside.
  2. Mash banana with oil and extract until fully broken down and soupy. Set aside.
  3. Add flax seed, carob powder, cinnamon and salt to a separate bowl and whisk to combine.
  4. Add banana mixture to dry mixture and stir with a spoon until everything is combined well. The dough will be very firm, like cookie dough.
  5. Transfer to a large bowl.
  6. Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
  7. Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
  8. Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
  9. Remove from the oven and allow to cool on the baking sheet for 15 minutes.
  10. Drizzle with melted carob or chocolate and allow to set for 30 minutes.
  11. Makes 75 crackers, 5 crackers per serving.
Notes
I have been told that these types of grain-free crackers can be made with no oil. To do this, replace the 2 tablespoon of oil with 2 tablespoon of water. I have not tested this and cannot confirm that this will work.
If you are allergic to banana, you could try making my apple grain-free crackers and replacing the sunflower seeds with carob or cocoa powder.

View nutrition information (once on page, scroll down)

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The bananas in this recipe act as a natural oil in this recipe so I didn’t have to use much oil at all. As I mentioned in the notes of the recipe, if you’re sensitive to bananas, you could try my grain-free apple crackers instead.

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Once the banana is nicely mashed, you can add the dry ingredients and begin mixing your little heart out. The dough will be a similar consistency to cookie dough, so you may have to get your hands dirty.

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This dough is quite phenomenal. It can be cut and molded, rolled… and there are no grains! Ha!

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When your crackers are done, let them cool, drizzle with chocolate, and enjoy with a light heart!

To learn more about your connection to chocolate and what your cravings could be telling you, check out this chocolate cravings post that I posted on the blog a couple of years ago.

I am committed to helping you succeed on your path to wellness and that’s why I need you to commit to sharing this recipe with 3 of your friends. You could even try out the new floating social share widget on the left of this post that we’ve added to make sharing my work easier! ;)

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Comments | Leave Your Comment

  1. Why make them with no oil. This is a pretty perfect paleo treat as is. Can’t wait to make them.

  2. Just put these in the oven… I pretty much butchered the recipe though: I didn’t have enough flax seeds so I did 1/2 cup flax seeds, 1/2 cup sunflower seeds, 1/2 cup sesame seeds. Also don’t have grapeseed oil so I just used melted coconut oil. The dough itself is great, so I imagine the cracker will be better! A brownie-like taste. I bet Carla’s bananas needed to be more ripe, I taste the banana sweetness in my batter!! Will try with correct ingredients next time, but definitely a keeper!

    • replied to say: The crackers are awesome when done. I slathered a little vanilla ice cream on them (oops!) and they’re amazing. I imagine some nut butter would be a good topping as well.

  3. Made ’em. Had to add coconut sugar because they were so boring. Can’t decide if it’s supposed to be a cookie or a cracker. Either way, I wouldn’t make them again. RECIPE FAIL.

    • I’m sorry that you didn’t like them, Carla.

  4. what about dates in place of banana. i have made some “cookie like” crackers with dates, cocoa powder and ground pecans, but they are a bit chewy. i never thought about using banana…i am excited to try this one, i have been looking for a recipe just like this…i am curious why you add chocolate chips in there at the end though, they are loaded with sugar!! i do not eat a drop of that stuff :P

  5. YUM. Now I know what I’ll be snacking on this weekend :-) Could the grapeseed oil be replaced with another kind of oil?

  6. I just made these and they are wonderful. I left mine a little on the thick side so they were a bit more cakey than crackery but wonderful nonetheless. I I don’t feel guilty about going back for more! Thanks for this!

  7. These look amazing. I have ground golden flaxmeal on hand. Do you think that could be used instead of the roughly ground flax?

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