Vegan Buckwheat Lindt Chocolate Almond Brittle Kit

Chocolate BuckwheatChocolate Buckwheat


With Shredded Coconut

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A friend of mine got this brittle when he came over for a party, and it was probably the best gift I received. This healthy brittle has got everything! It’s sweet from the healthy Brown Rice syrup, Salty from the sea salt, Crunchy from the almonds and the Buckwheat brings it all together!

What Ingredients are used to make Vegan Buckwheat Lindt Chocolate Almond Brittle?

  • Raw Buckwheat Groats
  • Sliced Blanched Almonds
  • Unsweetened Shredded Coconut
  • Extra Virgin Coconut Oil
  • Organic Brown Rice Syrup
  • Ground Cinnamon
  • Pure Vanilla Extract
  • 70% Cocoa Dark Lindt Chocolate Bar
  • Sea Salt Flakes

What Equipment is Needed to make Vegan Buckwheat Lindt Chocolate Almond Brittle?

  • Oven
  • Mixing Bowls
  • Baking Pan
  • Stove/Microwave

How to make Vegan Buckwheat Lindt Chocolate Almond?


Preheat oven to 325F (160C). Line a large baking sheet with parchment paper and set aside.


In a large bowl, mix the almonds, buckwheat, coconut, cinnamon, and salt.


In a small saucepan over low heat, melt the 2 tablespoons of coconut oil. Add the brown rice syrup and vanilla extract and whisk well to combine. Pour into the bowl of dry ingredients and mix quickly until all the ingredients are combined.


Pour onto the prepared baking sheet, and smooth out the top evenly and as thinly as possible, using a spatula or a spoon. Bake for 20 minutes until golden brown. Remove from the oven and let cool completely.


Melt the chocolate with the 1 Tblsp of coconut oil in a small saucepan over low heat. Pour the chocolate over the cooled brittle and smooth out evenly with a spatula or fork.


Let the chocolate cool at room temperature until fully set. Once the chocolate has hardened, crack the brittle into pieces. Store in a sealed container in the fridge for upto 1 week.

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