Easy Vegan Matzah Toffee


Coming up with delicious sweet endings to Seder can be tricky, but it’s a challenge that Hannah Kaminsky is definitely up to. Hannah is the author of Vegan Desserts, and more sweet vegan cookbooks. Needless to say, desserts are Hannah’s specialty, and for Passover she is offering a special recipe from one of her books that transforms dry, bland matzo into a chocolate vegan matzah toffee treat:

This recipe is an all-time favorite in my household. So simple and crowd-pleasing that even my omnivore mom volunteered to make it this year; it’s one sweet treat that we always have on hand to beat the Passover blues …

While it may be hard trying to keep kosher, everything will be just fine if you can whip up a batch (or two, or three…) of this dairy-free and vegan matzah toffee. Even if you don’t celebrate Passover, you may want to pick up a box or two of matzah while it’s on the market now; You’ll want to make it all year round!

Easy Vegan Matzah Toffee Recipe

Special Diet Notes: Vegan Matzah Toffee

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

For gluten-free vegan matzah toffee, use gluten-free matzo-style squares – yes, they do exist!

Beyond passover, you can enjoy this recipe made with saltines or other simple cracker of choice.

Vegan Matzah Toffee
Prep time
Cook time
Total time
Serves: 2 lbs
  • Matzah, to fit pan
  • 1 cup dairy-free non-hydrogenated margarine (such as Earth Balance Soy-Free)
  • 1 cup dark brown sugar
  • 12 ounces (2 Cups) dairy-free semi-sweet chocolate chips*
  1. Preheat your oven to 450ºF.
  2. Line a 15 x 10 inch jellyroll pan, or other shallow pan, with matzah boards. Fit them to cover the bottom evenly, without overlapping; you may need to break them to do so.
  3. In a saucepan over medium heat, melt the margarine and brown sugar together and bring them to a slow boil. Maintain a gently boil without stirring for 3 – 5 minutes, until the mixture becomes thick enough to coat a spoon.
  4. Pour the sugar mixture over the matzah and spread evenly.
  5. Bake in the oven for 4 minutes and remove carefully.
  6. Sprinkle the chocolate chips on top of the matzah, then return the pan to your oven for another 30 – 60 seconds.
  7. After it comes out of the oven this second time, gently spread the melted chocolate so that it covers the top as completely as possible.
  8. Let the matzah toffee cool at room temperature until it has completely solidified. Break into pieces, and store in an airtight container.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Apple-Pecan Vegan Haroset Recipe for Passover - Go Dairy Free

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