Vegan Matzah Toffee Recipe (Kosher Dessert for Passover!)

Coming up with delicious sweet endings to Seder can be tricky, but it’s a challenge that Hannah Kaminsky is definitely up to. In her cookbook, Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts, she’s updated an old favorite for Vegan Matzah Toffee. It is a Passover favorite, but we think you’ll be happy to enjoy it throughout the year. You can substitute saltines or other simple dairy-free cracker for the matzah, if desired, and I’ve included a gluten-free option!

Vegan Matzah Toffee is Kosher for Passover and Will Sweeten Any Day

Hannah is the author of Sweet Vegan Treats, Vegan à la Mode, and Easy as Vegan Pie. Needless to say, desserts are her specialty, and for Passover she created a special recipethat transforms dry, bland matzo into a chocolate-covered 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, optionally 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!

Vegan Matzah Toffee

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

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.
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.
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.
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.

Notes

This recipe is reprinted with permissions from Sweet Vegan Treats by Hannah Kaminsky.