Nut-chocolate Brittle made from fine nuts, naturally sweetened with anhorn syrup and nut puree. Fine vegan snack, ideal for the small chocolate craving. Vegan, gluten-free and outrageously delicious.
Prep Time 35 minutesminutes
Cooling time 4 hourshours
Total Time 4 hourshours35 minutesminutes
Servings 12Servings
Calories 263kcal
Ingredients
300gNuts2 cups, I use almonds, cashews and walnuts, for more options see text above.
Preheat oven to 150 degrees (convection) or 170 degrees (top/bottom heat) and line a baking tray with baking paper.
Coarsely chop nuts and spread on a baking sheet lined with parchment paper. Put in the oven and roast for 8-10 minutes.
300 g Nuts
Meanwhile, provide a bowl. Add in maple syrup, almond paste, baking powder, bourbon vanilla and a pinch of salt and mix.
80 ml maple syrup, 30 g Almond paste, ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla, A strong pinch of salt
Remove nuts from oven and add directly to maple syrup almond paste. Mix and pour directly into a brownie pan lined with baking paper. Press down lightly and return to oven.
Note: If you don't want to use a mold, you can spread the nut mixture directly on a baking sheet lined with parchment paper.
Turn up the heat to 170 degrees (convection) or 190 degrees (top/bottom heat) and bake for 10 minutes.
Remove from the oven, cool and meanwhile melt the chocolate on low temperature. Pour over the brittle and spread evenly. Allow to set completely.
150 g dark vegan chocolate
Break it out, cut it or enjoy!
Leave residues at room temperature and allow to dry. The brittle becomes firmer and drier with time.