So pretty Matzo Brittle with pistazios (Vegan, GF and Paleo)!

Vegan GF Matzo Brittle Recipe
Passover is here and Easter is approaching. Try this paleo-friendly Matzo Brittle recipe as a beautiful desert to share with family and friends. WARNING: this is not a recipe kids should attempt to make on their own as the coconut sugar reaches really high temperatures. Do invite them however to decorate the matzo! Thanks to Abbey's kitchen for recipe inspiration. 
 

Ingredients
5 whole sheets gluten-free matzo
1 cup coconut sugar
1 cup earth balance butter (or your butter of choice)
1/4 tsp sea salt (unless you use salted pistachios)
200 grams dark chocolate chips
1/2 cup dark chocolate chips
1/2 cup shelled and chopped pistachios
(1/2 tsp fleur de sel, optional and not needed if you use salted pistachios)

Instructions
1. Preheat oven to 350 F. Line two rimmed baking sheets with tin foil. Arrange the matzo in a single layer, cutting one in pieces to fill in the empty spaces.
2. Make the caramel: In a small saucepan, heat the coconut sugar and butter substitute over high heat until melted stirring constantly. Once boiling, continue to boil for 2 ½ minutes until it bubbles and easily pulls away from the sides of the pot when cooking. (Cautious - this is very hot. Handle with care and away from kids!)
3. If you have unsalted pistachios then add 1/4 tsp of salt. Otherwise, omit salt. Use a measuring cup to pour the caramel over the matzo and spread evenly using a spatula.  Transfer to middle of oven and bake for 8-10 minutes until a dark amber.
4. Remove from oven, and working quickly, sprinkle the chocolate on top of the caramel. Allow it to melt for 2-3 minutes, then spread the chocolate to fully cover. Quickly top the chocolate with the pistachios and cranberries. You can also add fleur de sal unless you use salted pistachios. Transfer the sheet to the fridge and allow the chocolate to harden.
5. Break up the matzo pieces and serve within the next few days.