Almond Buckwheat Chocolate Brittle

Sweet, salty, crunchy, this almond brittle is absolutely irresistible. It’s one of my favorite recipes to bring to a party or potluck. It also makes a great edible gift in the holiday season. It's gluten-free and vegan too, so everyone can enjoy it.

Notes: There’s no substitute for brown rice syrup - it’s the magical ingredient that makes it hold and stick together. This is the brand I use. This recipe is adapted from the My New Roots Cookbook by Sarah Britton.

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Almond Buckwheat Chocolate Brittle

Make 40-45 pieces

INGREDIENTS

• 2 cups (250g) sliced almonds

• 3/4 cup (150g) raw buckwheat groats

• 1/4 cup (25g) shredded coconut

• 1/2 tsp ground cinnamon

• 1 tsp sea salt

• 3 tbsp coconut oil, divided

• 1/2 cup (125ml) brown rice syrup

• 1 tsp vanilla extract

• 120g dark chocolate, roughly chopped

METHOD

1. Preheat the oven to 325°F / 160°C. Line a large baking sheet with parchment paper and set aside. You’ll need one large baking sheet for this - otherwise use two medium-sized ones.

2. In a large bowl, mix the almonds, buckwheat, coconut, cinnamon, and salt. Set aside.

3. 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.

4. Pour onto the prepared baking sheet, and smooth out the top evenly and as thinly as possible, using a spatula. You really want to get that layer as thin as possible. If too thick, the brittle will be on the chewier side and won’t have that nice crunchy bite we’re looking for.

5. Bake for 15-20 minutes until golden brown. Remove from the oven and let cool completely.

6. 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 out evenly with a spatula.

7. Let the chocolate cool at room temperature or in the fridge until fully set. 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.