Chocolate Almond Brittle
This easy-to-make treat resembles peanut brittle in its rough-hewn appearance and buttery flavor. It takes much less time to make, however, and is simply delicious.
Makes 10 servings
What You Need:
- 1/2 cup non-hydrogenated margarine, room temperature
- 1/2 cup semi-sweet chocolate chips
- 4 ounces graham crackers (about 6 rectangles)
- 1-1/4 cups almonds, toasted and chopped
What You Do:
- Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the non-dairy butter and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).
- Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers, along with their crumbs and the chopped nuts.
- Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.
Bacon Ranch Deviled Eggs
These vegan eggs have a creamy ranch dressing and smoky bacon flavor.
Read More »
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Fresh summer and sundried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »
Bean and Corn-Stuffed Poblano Peppers
Baked chile rellenos meet chiles en almendra (almond sauce). The delectably creamy white sauce is the perfect complement for spicy salsa cruda.
Read More »
More Flashbacks
- Summer Sunset Sangria
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
- Vegan Asparagus Snap Pea Frittata
- Spiced Belgian Waffles with Blood Orange Sauce
- Springtime Macaroons
- Strawberry Streusel Cake
- Balsamic Grilled Salad with Asparagus, Brussels Sprouts, & Onions
- Vegan Split Pea Soup with Dulse and Kale
- Curried Sweet Potato Soup
