- 2 cups sliced almonds
- ¾ cup raw buckwheat groats
- ¼ cup shredded coconut
- ½ tsp ground cinnamon
- 1 tsp sea salt
- 3 tbsp coconut oil, divided
- ½ cup brown rice syrup
- 1 tsp vanilla extract
- 100 g. dark chocolate (I used 70%), roughly chopped – use vegan if needed
- Preheat the oven to 325F. Line a large baking sheet with parchment paper and set aside.
- In a bowl, mix the almonds, buckwheat, coconut, cinnamon and sea salt.
- 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 remaining tablespoon of coconut oil and chocolate in a small saucepan over low heat. Pour the chocolate over the cooled brittle and smooth out evenly with a spatula.
- Place in the fridge to harden. 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 – although I doubt it will last that long. 😉
Loosely adapted from the My New Roots Cookbook by Sarah Britton