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Hazelnut Toffee Squares

Delicious — and 100% vegan depending on the chocolate chips used.

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Servings
2 squares
Calories Cholesterol Sat Fat Carbs
224 0mg 4g 25g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
14.0 Manure (pounds) not deposited into the environment
15.6 Grains / feed (pounds) not consumed by animals
34.2 Methane (gallons) not created by animals
418.6 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
  • 1/2 C buttery spread
  • 1/2 C brown sugar (packed)
  • 1/2 egg replacer (yolk)
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1 C flour (unbleached all purpose)
  • 5 oz chocolate chips (semi-sweet) (chopped)
  • 2 Tbsp soy milk
  • 1/2 C hazelnuts (toasted and chopped)
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
  • 1/2 C buttery spread
  • 1/2 C brown sugar (packed)
  • 1/2 egg replacer (yolk)
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1 C flour (unbleached all purpose)
  • 5 oz chocolate chips (semi-sweet) (chopped)
  • 2 Tbsp soy milk
  • 1/2 C hazelnuts (toasted and chopped)
Servings
2 squares
Calories Cholesterol Sat Fat Carbs
224 0mg 4g 25g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
14.0 Manure (pounds) not deposited into the environment
15.6 Grains / feed (pounds) not consumed by animals
34.2 Methane (gallons) not created by animals
418.6 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, cream together the buttery spread and sugar until smooth and creamy.
    In a large bowl, cream together the buttery spread and sugar until smooth and creamy.
  2. Add the egg yolk replacer, vanilla and salt; mix until well blended.
    Add the egg yolk replacer, vanilla and salt; mix until well blended.
  3. Add the flour; pat the dough into an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 20 minutes or until the dough pulls away from the sides of the pan / retains an indentation when lightly pressed.
    Add the flour; pat the dough into an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 20 minutes or until the dough pulls away from the sides of the pan / retains an indentation when lightly pressed.
  4. In a double boiler, melt the chocolate and milk, stirring as infrequently as possible.
    In a double boiler, melt the chocolate and milk, stirring as infrequently as possible.
  5. Pour the chocolate over the still warm baked cookie crust; spread evenly and sprinkle with the hazelnuts. Allow to cool and set; cut into squares.
    Pour the chocolate over the still warm baked cookie crust; spread evenly and sprinkle with the hazelnuts. Allow to cool and set; cut into squares.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or a cool location.

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