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!

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

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Celebrating my first Passover as a vegan, I quickly discovered, to my great dismay, that there were absolutely no good recipes for plant-based and kosher sweets. Thankfully, a quick revamp of an old family favorite not only fit the bill, but also garnered rave reviews. An indispensable staple ever since then, it’s every bit as essential to the occasion as those luminous bowls of matzo ball soup.

Author: Hannah Kaminsky

Recipe type: Dessert

Cuisine: Middle Eastern

Serves: 2 pounds

Ingredients

• 4 to 5 sheets matzah, to fit pan
• 1 cup dairy-free buttery spread or sticks
• 1 cup dark brown sugar, firmly packed
• ¼ teaspoon salt
• 12 ounces (2 cups) dairy-free semi-sweet chocolate chips
• ⅓ cup sliced almonds (optional)
• ¼ teaspoon flaky sea salt (optional)

Instructions

1. Preheat your oven to 450ºF (230ºC) and line a 15 x 10-inch jellyroll pan, or other shallow pan, with matzah sheets. Arrange them to cover the bottom evenly, overlapping just slightly; you may need to break them to do so.
2. In a saucepan over medium heat, melt the butter, brown sugar, and salt together, bringing them to a slow boil. Maintain a gentle boil without stirring for 3 to 5 minutes, until the mixture becomes thick enough to coat the back of a spoon. Pour the molten sugar mixture over the matzah and spread evenly. Bake in the oven for 4 minutes and remove carefully.
3. Sprinkle the chocolate chips on top of the matzah, then return the pan to your oven for another 30 to 60 seconds. After it comes out of the oven for this second time, use a flat, heat-safe spatula to gently spread the melted chocolate so that it covers the top as completely as possible. Sprinkle evenly with sliced almonds and/or sea salt, if desired.
4. Let the matzah toffee cool to room temperature, leaving it undisturbed until it has completely solidified. Break into pieces and store in an airtight container.

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