This vegan almond brittle is an easy, gluten-free treat great for gifting! Sweet, salty, and crunchy, it can be made far in advance.
This post was first published October 12, 2017, and was last updated December 18, 2020.
Love brittle but not butter? Then you’ll love this vegan almond brittle! Peanut-free, it’s made with sliced almonds, buckwheat groats, and a touch of coconut. We also used refined sugar-free brown rice syrup, so no corn syrup needed!
Like any brittle recipe, vegan almond brittle will last a while at room temperature, about a week, and even longer in the fridge. This means you can easily make a batch, and store it without worry before you pack it up as gifts.
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Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Preheat the oven and line a large baking sheet with parchment paper and set aside.
In a large bowl, mix the almonds, buckwheat groats, 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 the mixture into the bowl of dry ingredients and stir together quickly until all of the ingredients are combined.
Pour the mixture onto the prepared baking sheet, then smooth out the top as evenly and as thinly as possible.
Bake the brittle until golden brown. Remove the pan from the oven and let cool it completely on a wire rack.
In a small pot over low heat, melt the chocolate with the remaining tablespoon of coconut oil. Pour the chocolate over the cooled brittle and smooth it evenly across the top.
Let the chocolate cool at room temperature until fully set. Once the chocolate has hardened, crack the vegan almond brittle into pieces. Store it in a sealed container at room temperature (or in the fridge if you live in a warmer climate) for up to two weeks.
Tips & Notes
This brittle is meant to be a bit salty to balance out the high sweetness. You can reduce the amount a bit if you’re sensitive to salt, however, we don’t recommend doing this if you don’t need to.
It’s key to spread the brittle mixture as thinly and as evenly as you can. An offset spatula is helpful here if you have one.
The chocolate topping is melted with a touch of coconut oil to add extra gloss and shine. The coconut oil addition also tends to make the chocolate a bit more snappy.
You can refrigerate the brittle after adding the chocolate topping to cool it down faster. You can also pop it in the freezer if you’re in a rush, however, both will make the chocolate look matte instead of shiny. To keep the glossy appearance, cool the vegan almond brittle fully at room temperature instead.
Substitutions
You can 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 to keep the recipe vegan, however, if you want to use a different kind of chocolate, go for it. White might be a bit sweet paired with the brittle but semi-sweet or milk chocolate would work! You could use raw chocolate too if you like.
Feel free to add to this recipe. Dried fruit like chopped apricots, cranberries, or even candied peel would be nice. Additional spices would be good too, for example, homemade pumpkin spice for a cozy twist.
More Sweet Vegan Recipes
Vegan Chocolate Cupcakes with Matcha Cashew Frosting
Chocolate Rosemary Olive Oil Cake With Vegan Ganache
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.
Recipe
Almond Buckwheat Vegan Chocolate Brittle
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- baking sheet
- Parchment paper
- Mixing bowl
- 2 saucepans
- Wooden spoon
- Spatula
- Wire rack
Ingredients
- 2 cups almonds, sliced
- ¾ cup raw buckwheat groats
- ¼ cup shredded coconut
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 3 tablespoons coconut oil, divided
- ½ cup brown rice syrup
- 1 teaspoon vanilla extract
- 3.5 oz. chocolate, or 1 bar, dark, roughly chopped
Instructions
- 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 groats, 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 the mixture onto the prepared baking sheet, then use a spatula to smooth out the top as evenly and as thinly as possible.
- Bake the brittle for 15-20 minutes, or until golden brown. Remove the pan from the oven and let cool it completely on a wire rack.
- 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 it across the top 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 it in a sealed container at room temperature (or in the fridge if you live in a warmer climate) for up to two weeks.
Kris says
You have me convinced that I neef to try crunchy buckwheat. I’ve attributed it to you from some of your previous work (and you know what you’re talking about!). Also, this post is so beautiful, Sophie. Bravo!
Sophie | The Green Life says
Thank you Kris!! I hope you give this recipe a try! I don’t think you’ll be disappointed. :)
Sarah | Well and Full says
So excited to see you on BAKED, Sophie!! This brittle looks beyond amazing :)
Sophie | The Green Life says
Yay, thank you Sarah! I’m so happy to be here too! And so glad you’re following along. :)) xx
Natalia says
What a beautiful recipe and so happy to see Sophie on this site! And what a lovely post to get now Sophie better! <3
Sophie Bourdon says
Thank you for being here, Natalia! I’m so glad you enjoyed reading these little bits about me. And so happy you enjoy this recipe too. It’s really a favourite of mine and I hope you get to enjoy it soon. :)
Paula GASPAR says
Hi! I want to try this recipe, but im wondering: a tbsp of salt? Isnt it too much? Or its the combination of the chocolat afterwards that makes this work?
Alexandra Daum says
Hi Paula! The recipe calls for a teaspoon of salt, which might seem like a lot but it’s meant to be a bit salty in combination with the chocolate and sweetness in the brittle : )
Leslie Goldenberg says
Is there a substitute for Brown Rice Syrup? Not sure I can get any right now.
Alexandra Daum says
This was a big topic of conversation for us! We don’t think that there is, unfortunately. The likely solutions – honey or corn syrup – probably won’t work. Honey would probably burn and corn syrup would make it about 2x as sweet as it should be. Sorry about this!
Susana says
What about blackstrap molasses? Would that work?
Sophie Mackenzie says
Unfortunately, molasses would have too strong of flavour——it also doesn’t have the same stickiness that brown rice syrup has, so I don’t think they’d hold. Most natural food stores (even Wholefoods and Amazon) should carry brown rice syrup :)
sherri webber says
These look dangerous! I’d end up nibbling on them all day long I’m sure!
You make me laugh girl – 22 calories/serving? For what? 5 grams?😅
How many servings do you propose are in this recipe?
Kelly Neil says
Hi Sherri, you’re absolutely right!😅 I just had a look at the recipe card and the servings were WAYYYYYYY out of whack. I adjusted the card to reflect an accurate number of servings (10), which has been calculated at 167 calories per serving. All of our calorie calculations are pretty general approximations since they are created using a built-in nutrition calculator, however, I think this more accurately reflects reality!🤪Thank you so much for pointing that out to us. Xx.