This recipe for chocolate matzo brittle is rich, but an excellent way to use your surplus of matzo. A little goes a long way as a dessert after the Passover Seder. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky.
Chocolate Matzo Brittle
This recipe for chocolate matzo brittle is rich, but an excellent way to use your surplus of matzo. A little goes a long way as a dessert after the Passover Seder.
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Servings: 8 to 10
Ingredients
- 1 cup vegan semi-sweet chocolate chips or chocolate buttons
- 1 tablespoon agave nectar or maple syrup
- Pinch of cinnamon
- 2 matzos broken into pieces slightly larger than bite-sized
- ⅓ to ½ cup lightly toasted nuts see variations
- ½ cup dark or golden raisins dried cranberries, or chopped dried fruit (see variations), or any combination
Instructions
- Line two large plates with wax paper or parchment.
- Combine the chocolate chips, agave nectar, and cinnamon in a medium saucepan. Cook over low heat until smoothly melted. Remove from the heat.
- Add the broken matzo; stir to coat evenly with the chocolate. Spread in a more or less single layer onto two parchment- or wax paper-lined plates.
- Sprinkle the nuts and raisins over the top.
- Refrigerate for at least an hour before serving.
- Just before serving, break up into large chunks and transfer to a serving platter.
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Variations
- For the nuts, use sliced or slivered almonds, or chopped walnuts, pecans, or pistachios. If you like “salty sweets,” you’ll love this with chopped salted pistachios. You can use two different types of nuts, of course.
- For the dried fruit other than the raisins or cranberries, consider dried sliced apricot or mango, or finely chopped dried pineapple.
- Find more at VegKitchen’s Passover: Ashkenazic-Style Seder page.
- Get more on VegKitchen’s Passover: Sephardic-Style Seder page.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
AnaVar says
This sounds delicious, I-m making this on monday.
Stephanie says
I've always made matzoh brittle with butter-laden caramel sauce that hardened right up. I poured it directly onto the matzoh and then topped with chocolate.
This looks like it won't harden or have the carmelly crunch. Any suggestions for replacing butter and doing it the former way? Would vegan butter work to make a caramel sauce that hardens?
Nava says
Stephanie, your instinct is right, that this has a softer mouth feel (though still good!). I'm really not sure whether something like Earth Balance would give you the caramel crunch you're looking for, but if you find a recipe that calls for just a little butter, Earth Balance does "behave" in a similar way, as does coconut oil (given the time to harden). Good luck!