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.
Naturally 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: https://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.
- 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
- 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.
- 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.
