Chocolate-Dipped Spicy Thai Vegan Brittle (Low Sugar!)

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This recipe for vegan brittle is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Joni Hilton. For the brittle base, she uses Almond Plus Protein AlmondMilk from So Delicious.

Chocolate-Dipped Spicy Thai Vegan Brittle (Low Sugar Recipe!)So Delicious Dairy Free 3 Course Recipe Contest BadgeNaturally gluten-free and dairy-free, this vegan brittle is also low in sugar. Joni swaps ordinary sugar with a stevia substitute.

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Spicy Thai Vegan Brittle

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, vegan and vegetarian. Just be sure to use caution when selecting chocolate. There are many wonderful dairy-free options (we love Scharffenberger), but for all-around allergy-friendly, look for Enjoy Life Chocolate.

Chocolate-Dipped Spicy Thai Vegan Brittle
 
Author:
Ingredients
  • 1 cup stevia sugar substitute
  • ⅓ cup So Delicious Dairy Free Almond Plus AlmondMilk
  • 1-1/2 cups peanut butter
  • 1 tablespoon. agave syrup
  • 1 teaspoon cayenne pepper
  • 2 cups slivered almonds or other nuts
  • 2 cups dark chocolate pieces or chips
Instructions
  1. Just stir all ingredients except chocolate together in a sauce pan over medium heat until caramel colored. No thermometer needed! Pour onto aluminum foil and let cool.
  2. Melt chocolate in microwave 30 seconds at a time until softening, then stir to melt completely. Break up brittle and dip in chocolate, then let harden.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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