I’ve been baking this week in celebration of Christmas. Its great that our return to the U.S. coincided with the holidays–an excuse to bake up a storm (and if you see my kitchen while I’m baking, you’d understand that “storm” is an accurate description). With any and all ingredients at my fingertips, the possibilities are endless.
Here’s a new one I tried out the other day from The Joy of Vegan Baking (one of my faves). There is actually no baking involved!
Chocolate Almond Brittle
- 1/2 cup non-hydrogenated, nondairy butter at room temperature
- 1/2 cup nondairy semisweet chocolate chips
- 6 graham cracker rectangles–I used some New Morning Honey Grahams, technically not vegan due to the honey but their ingredient list appeared to be much simpler than the name brand.
- 1 1/4 cups chopped raw almonds, toasted
- Lightly butter a 9 inch square or round cake pan
- Toast almonds over medium heat, stirring constantly so as not to burn.
- Melt butter and chocolate chips over low heat in a medium sized sauce pan
- Break graham crackers into small pieces
- Once butter and chocolate are melted, removed from heat and stir in graham cracker pieces (and crumbs) as well as the nuts.
- Spread into cake pan
- refrigerate for at least 2 hours
- Cut into pieces and serve.