Vegan Nut Squares

Ingredients

• 140 g ground almonds
• 400 g spelt whole-grain flour
• 200 g raw cane sugar
• a pinch of salt
• 0.5 Vanilla pod
• 320 g vegan margarine
• 200 g chopped almonds
• 200 g chopped hazelnuts
• 100 g shredded coconut
• 70 g dark chocolate couverture

Instructions

1. 1.

   Mix ground almonds, flour, 50 g raw cane sugar, and a pinch of salt. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Add the seeds and 240 g margarine to the dry mixture and knead into a crumbly dough. Add about 100 ml cold water and work the mass into a firm dough. Refrigerate the dough for 30 minutes.

2. 2.

   Meanwhile, bring 200 ml water with the remaining sugar and scraped vanilla pod to a boil. Simmer for 4–5 minutes, remove the pod, and take off the heat. Stir in the remaining margarine until melted. Then fold in nuts and shredded coconut.

3. 3.

   Roll the dough onto a baking sheet lined with parchment paper, spread the nut mixture over it, and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 30 minutes.

4. 4.

   Let the baked dough cool completely for about 30 minutes. Lift it from the sheet with the parchment and cut into small squares with a knife. Melt chocolate couverture over a double boiler, decorate the vegan nut squares with it, and let them set again.