Name: Dairy-Free Chocolate Covered Matzo
Prep time: 8 min
Total time: 1 h 8 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 cup vegan chocolate chips; 2 tablespoons agave or maple syrup; Pinch of cinnamon; 2 matzos, broken into pieces slightly larger than bite-sized; 1/3 to 1/2 cup lightly finely chopped nuts (see variations); 1/2 cup dark or golden raisins, dried cranberries, or chopped dried fruit (see variations)

For an easy Passover dessert or a way to use up surplus matzo after the holiday, dairy-free chocolate covered matzo is an easy treat to make.

This a richly flavored, easy way, and naturally vegan way to transform matzo into a chocolatey treat; a little goes goes a long way.

Make the recipe as is, or try a couple of tasty variations:

For the nuts: use sliced or slivered almonds, or chopped walnuts, pecans, or pistachios. If you like “salty sweets,” you’ll love this with chopped salted pistachios. You can use two different types of nuts, of course.

For the dried fruit: In place of or in addition to raisins or cranberries, consider dried sliced apricot or mango or finely chopped dried pineapple.

Photos: Hannah Kaminsky (original published on VegKitchen.com)

Yield: 8

Dairy-Free Chocolate Covered Matzo

For an easy Passover dessert or a way to use up surplus matzo after the holiday, dairy-free chocolate covered matzo is an easy treat to make.

Prep Time 8 minutes

Additional Time 1 hour

Total Time 1 hour 8 minutes

Ingredients

1 cup vegan chocolate chips
2 tablespoons agave or maple syrup
Pinch of cinnamon
2 matzos, broken into pieces slightly larger than bite-sized
1/3 to 1/2 cup lightly finely chopped nuts (see variations)
1/2 cup dark or golden raisins, dried cranberries, or chopped dried fruit (see variations)

Instructions

Line two large plates with wax paper or parchment.
In a saucepan: Combine the chocolate chips, agave, and cinnamon in a medium saucepan. Cook over low heat until just smoothly melted. Don’t overdo it, or the chocolate will seize. Remove from the heat. In the microwave: Combine the chocolate chips, agave, and cinnamon in a medium-size heatproof bowl. Microwave for 1 minute. If the chips look melted, stir the mixture up until smooth; otherwise, microwave for 15 minutes longer before stirring.
Once the chocolate is melted, add the broken matzo; stir to coat evenly with the chocolate.
Spread in a more or less single layer onto two parchment- or wax paper-lined plates.
Sprinkle the nuts and raisins over the top, then refrigerate for at least an hour before serving.
Just before serving, break up any large chunks and transfer to a serving platter.

Notes

Variations:

For the nuts: Use sliced or slivered almonds, or chopped walnuts, pecans, or pistachios. If you like “salty sweets,” you’ll love this with chopped salted pistachios. You can use two different types of nuts, of course.

For the dried fruit: Swap out raisins or cranberries for other dried sliced apricot or mango, or finely chopped dried pineapple.