This easy gluten free and vegan chocolate brittle is the perfect treat to bring to a party or offer as a gift. Sweet, salty, crunchy, and completely addictive.
This post was originally published in October 2017. It has been updated with improvements to the text and recipe as of April 2020. Disclaimer: at this point in time we don’t condone parties – but this recipe will still be here when we can gather in groups again.
Vegan Chocolate Brittle
Love brittle, but not butter? We’ve got you covered. This is a peanut-free brittle, made with sliced almonds, buckwheat, and a touch of coconut. No corn syrup needed.
This brittle is dangerously addictive. It has the perfect balance of salty and sweet and the irresistible crunchiness that makes you asking for more. Sweetened with brown rice syrup keeps it vegan and appropriately crisp – important for something so aptly named!
Like any brittle recipe, it lasts a while at room temperature, and even longer in the fridge. That means you can easily make a batch for yourself and not worry about it spoiling before you eat it all, and packing it up to gift to others works great.
What’s in this recipe?
- Sliced almonds
- Buckwheat groats
- Shredded coconut
- Coconut oil
- Brown rice syrup
How to Make Almond Brittle at Home
Like any brittle recipe, the sugar (brown rice syrup in this) is heated in a saucepan with the fat (coconut oil) before mixing with the dry ingredients and baking. This is essentially to ensure even coating of the nuts and seeds.
It’s key to spread the brittle mixture as thinly as you can, while keeping it even, so an offset spatula can be extra helpful here if you have one. Bake for about 15 minutes and then cool completely.
The chocolate is melted with a touch of coconut oil. This adds a bit of extra gloss and shine, and tends to make the chocolate even more snappy. Top the cooled brittle with chocolate, cool completely, then break into small pieces and store.
Tips and Tricks
In the original recipe, we noted to refrigerate the brittle after adding the chocolate topping to cool it down faster. You can do this, or even pop it in the freezer, but it will make the chocolate look matte instead of shiny. To keep the glossy appearance, cool fully at room temperature instead.
Keep in mind that brittle is meant to be a bit salty to balance out the high sweetness, but you can reduce the amount a bit if you’re very sensitive to salt. (We don’t recommend this but you do you.)
You can, of course, switch up the nuts and seeds based on your preference. Sesame and sunflower seeds are delicious in brittle, and any chopped nuts will work in place of almond. Just keep texture in mind and don’t choose very soft varieties like fresh walnuts.
The chocolate topping is dark here to keep the recipe vegan, but if you want to use a different kind of chocolate, go for it. White might be a bit cloyingly sweet paired with the brittle but semi-sweet or even milk would work! You could use raw chocolate, too.
Apart from changing up the main ingredients to some extent, you can add to this recipe too. Dried fruit is nice (chopped apricots, cranberries, even candied peel) and additional spices are good too. Think pumpkin spice for a cozy twist, for example.
More Great Gluten Free & Vegan Recipes
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 2 cups (250g) sliced almonds
- ¾ cup (150g) raw buckwheat groats
- ¼ cup (25g) shredded coconut
- ½ tsp ground cinnamon
- 1 tsp sea salt
- 3 tbsp coconut oil, divided
- ½ cup (125ml) brown rice syrup
- 1 tsp vanilla extract
- 1 bar (100g / 3.5oz) dark chocolate, roughly chopped
- Preheat the oven to 325°F / 160°C. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, mix the almonds, buckwheat, coconut, cinnamon, and salt. Set aside.
- In a small saucepan over low heat, melt 2 tablespoons of the coconut oil. Add the brown rice syrup and vanilla extract and whisk well to combine. Pour into the bowl of dry ingredients and mix quickly until all the ingredients are combined.
- Pour onto the prepared baking sheet, and smooth out the top evenly and as thinly as possible, using a spatula.
- Bake for 15-20 minutes until golden brown. Remove from the oven and let cool completely.
- Melt the chocolate with the remaining tablespoon of coconut oil in a small saucepan over low heat. Pour the chocolate over the cooled brittle and smooth out evenly with a spatula.
- Let the chocolate cool at room temperature until fully set. Once the chocolate has hardened, crack the brittle into pieces. Store in a sealed container at room temperature (or in the fridge if you live in a hot climate) for up to two weeks.
Loosely adapted from the My New Roots Cookbook by Sarah Britton.
Amount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 55mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.