Vegan nut triangles
These vegan nut triangles are part of our Christmas cookie week and to be super honest: they don’t fit very well. They are not small, they are not round, and they are no cookies at all. Even the focus of the recipe is not the dough but the nutty coating on top. But we love these triangles and couldn’t withhold this recipe from you.
The basic recipe for nut triangles is divided into two parts: a basic shortcrust pastry and a sweet layer of nuts. You prepare both parts separated and layer them on a baking tray in the end. You can vary the nuts and use hazelnuts, almonds or walnuts if you want to.
This recipe makes one big baking tray full of nut triangles so make sure to invite your family and friends first. If you can’t handle 24 nut triangles, use a small casserole and halve or quarter the amounts.
Vegan nut triangles
- 400 g (3.6 cups) flour
- 1 tsp baking powder
- 125 g (0.6 cups) sugar
- 1 tbsp vanilla sugar
- 175 g (0.75 cups) plant-based butter
- a pinch of salt
- 2 tbsp soy flour + 4 tbsp water
- 370 g (13 oz) apricot jam
- 50 g (0.25 cups) plant-based butter
- 100 ml (0.4 cups) water
- 75 g (0.33 cups) sugar
- 10 g (0.35 oz) cinnamon
- 200 g (7 oz) chopped hazelnuts
- 200 g (7 oz) chopped almonds
- 200 g (7 oz) dark chocolate
- Mix all dry ingredients in a bowl: flour, baking powder, sugar, vanilla sugar, and salt.
- Mix soy flour and water in a small bowl.
- Add plant-based butter and the soy flour to the dry ingredients and knead until a smooth dough forms. Let rest in the fridge for at least 30 minutes.
- Add all the ingredients for the nut mixture in a pot, stir well and bring briefly to the boil for one minute. Remove from the cooker.
- Place a baking sheet on a baking tray and roll out the dough, so the whole baking tray is covered with the dough.
- Add the nut mixture on top and spread evenly.
- Pre-heat oven to 180°C/356°F and bake for 30 minutes. Allow to cool down completely and cut into squares and triangles.
- Melt the dark chocolate in a bain marie and garnish triangles. Allow cooling on a baking rack or a sheet of parchment paper.