Vegan Dark Chocolate Pecan Toffee Matzo
Hello & Happy Tuesday!!
If you know me, I’m all about the easy, and this recipe fits the bill! I had seen this concept over the past few years and had been meaning to explore a vegan option. Since you never see that variation, I was curious as to whether it would work or not. Fast forward to today, I STILL didn’t see a vegan version and that was my cue to finally give it a go.
…and I’m just so glad I did!
Matzo is one of those things you either love it or hate it, or have never even heard of it. Matzo is part of the jewish tradition so if you don’t practice, you may have missed the boat on it, but there is something so intriguing about it. Something I’ve alway enjoyed about food, is the different cuisines. I love how based on our culture, location, religious beliefs, it shapes the way we view food, what flavors we gravitate towards and it creates diversity which is everything.
While unsuspected, stressful, and it involved so much reading, I love my undergrad Food and Culture class at NYU. It wasn’t even part of the dietetic requirements, but was required at NYU and it truly shaped the way I view food. There truly is a story behind the foods we know and love today.
What’s fab about this recipe, is everything. It’s quick and easy, affordable, features minimal ingredients, can easily be made in bulk, is salty, sweet, crunchy, has aesthetic appeal, perf for Easter/Passover or if you love it as much as I do (any season or day), perf for entertaining, features no refined sugar, stevia sweetened chocolate, and is just my forever obsession!
If you love all things chocolate or all thing matzo, you’re going to be enamored with this new vegan Dark Chocolate Pecan Toffee Matzo!!
Why this recipe rocks:
No refined sugar
Can easily be made in bulk
Perf for Easter/Passover
Yields 16 pieces
15 minPrep Time
5 minCook Time
20 minTotal Time
- 4 to 6 sheets unsalted matzohs
- 1 cup vegan butter
- 1 cup coconut sugar
- big pinch of sea salt (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1 bag Lily's Sweets Chocolate Chips
- 1 cup toasted chopped pecans
- Preheat the oven to 250. Line a rimmed baking sheet with wax, parchment making sure it goes up and over the edges.
- Line the bottom of the sheet with matzoh, breaking cutting with a sharp knife if necessary to fill in any spaces.
- In a sauce pan heavy duty saucepan, melt the butter. Now add the coconut sugar together, and cook over low/medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly to prevent burning.
- Remove from heat, add the optional salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula.
- Place the pan in the oven and bake for 10-15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while.
- Remove from oven and immediately cover with chocolate chips. Let stand for 2-3 minutes, then spread with a spatula.
- Sprinkle with toasted chopped pecans
- Let cool completely, the slice into squares. Store in an airtight container until ready to serve. It should keep well for about one week.