Coconut Chocolate Brittle (Gluten free/Vegan) (Edit recipe)

This recipe was a good accident. I was creating a different recipe when this sweet accident happened. And I so glad with how it turned out. It’s a rich nutty flavor blast of the coconut and chocolate. And what’s best is that this is gluten free and vegan. Add this to the list of desserts to your Holiday gatherings. It can be made well in advance and freezes well for the busy time do the year. The vegan dark chocolate makes this brittle absolutely decadent. Don’t forget to make this again for the Valentines 😉

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	23 g
Carbohydrates:	22 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Masala Paleo

Serves: 8

Ingredients

0.5 cup Coconut Oil
.5 cup Primal Palate Gluten-free All-Purpose Flour
.5 cup Powdered Sugar
0.25 cup unsweetened Coconut Flakes

Chocolate top layer

0.5 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
1 Tbsp Coconut Oil
1 Tbsp raw Pistachios
1 tsp Rose Petals, Dry
0.5 tsp Almond Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat up the coconut oil in a pan. Should be medium hot or else the flour will burn
Add the gluten free flour to it the flour should start foaming
Whisk so that the flour doesn’t burn in the oil
Keep soaking and roasting the flour till you can smell a pleasant aroma
Once fully roasted all the flour will start foaming again
Add the powdered sugar and the coconut flakes to the flour
and keep mixing to incorporate the sugar into the flour fully
keep mixing so that the flour doesn’t burn
Once fully cooked the oil will start separating from the flour
Switch off and pour the mix into a parchment paper lined mold, ideally in a 4 by 8 inches mold
Press the mix into the mold to flatten the mix fully

For the chocolate top layer

Pour the chocolate chips and the coconut oil in microwave safe bowl and blitz it for 30 seconds followed by 10seconds twice. Making sure to mix the chocolate after every blitz.
Once fully melted the chocolate should be silky smooth and shiny
Add the almond extract to the chocolate and give it a good mix
Pour the melted chocolate over the pressed coconut and flour mix
Tap it a couple of times to remove any air bubbles
Garnish with chopped nuts and dried rose petals
Freeze the whole thing for a few hours till the chocolate is fully solidified
One frozen remove from the mold
and chop into squares with a sharp knife
let the whole thing thaw for half hour to make it easier to chop
Enjoy them frozen or thawed for delicious rich dessert

Notes

You can use any nuts of choice, roasted almonds would go really well with the almond flavors in the chocolate Make sure to blitz the chocolate in intervals or else the chocolate will curdle and become lumpy instead of the silky smooth textured