Vegan Nut Bars (German Nussecken)
A simple recipe for vegan nut bars (German Nut Corners).This healthy, dairy-free nut cookie recipe is perfect on your cookie platter for Christmas or throughout the year for a snack, treat.
Servings 20
Ingredients
Shortbread Layer
- 1 ¼ cup 200 g whole wheat or spelt flour or gluten-free flour
- 1 cup 100 g almond flour
- ⅓ cup 80 g date paste or date sugar
- 4 tablespoon almond butter cashew butter or tahini
- ¼ teaspoon baking powder
- so much water that the dough comes together but still be crumbly
Apricot Layer
- Jam or pureed fruits your favorite flavor, I like to use homemade ones for this
Nut Layer
- 5.25 cups 500 g ground nuts (e.g. hazelnuts, almonds, etc.)
- 0.75 cups + 1.5 tablespoon 200 ml water
- 8 tablespoon almond butter
- 150 g sweetener
Extra
- Dark Chocolate
Instructions
- Preheat the oven to 350°F (175°C).
- Knead all the ingredients for the shortcrust pastry into a smooth dough, which should have the consistency of crumbles. Spread this on a baking sheet lined with parchment paper.
- Puree the apricots and spread them on the shortcrust pastry.
- For the nut mass, mix the water with the nut butter and the sweetener until everything is well mixed. Now add the hazelnuts and stir until everything is well mixed together.
- Spread the nuts on the shortcrust pastry.
- Now bake the nut corners in the preheated oven for about 20-25 minutes. Do the toothpick test to see if the dough is baked through.
- Let the nut corners cool completely first.
- Now cut squares first and triangles out of the squares.
- Melt the chocolate in a double boiler and dip the corners of the nut corners in the chocolate. Place them on a wire rack and wait for the chocolate to set.
Notes
You can find Tips and Tricks in the post above.