This Vegan Passover Matzo Brittle with Salted Coconut Sugar Caramel is a perfect kosher for Passover treat that’s as easy as it is delicious.
Jewish confession: Passover is not my favourite holiday of the year. I like my carbs, and I definitely don’t like being told I can’t eat what I like. I also do not like matzo at all. I know, bad Jew.
EXCEPT (and this is a HUGE exception). When it’s coated in toffee and chocolate and made into vegan Passover matzo brittle. Hells yes, friends. There is a reason why people call this Jewish crack – it’s legit that good.
How to Make Vegan Passover Matzo Brittle
My Vegan Passover Matzo Brittle is made with a salted coconut sugar toffee and topped with fibre-rich pistachios and tangy dried cranberries. I use Earths Balance non-dairy butter substitute instead of the traditional butter since it’s usually served after meat meals, and most Jews don’t want to mix dairy and meat (especially not during a holiday). But if you don’t keep Kosher or just want to make this any old time of the year, then by all means, use regular dairy butter.
Whatever you do, don’t use coconut oil. I tried that while I was testing this out and I quickly remembered that coconut oil does not emulsify well with sugar. It actually just turned into a grainy greasy mess so say NO to co-co on your matzo (yah.. not sure what that was).
If you’re making this Vegan Passover Matzo Brittle you can totally switch up whatever toppings you prefer. Sometimes I add almonds or raisins, and sometimes I go cray-cray and add a load of rainbow sprinkles. Hey, you do you.
And you don’t have to be Jewish to enjoy this Vegan Passover Matzo Brittle – it can be Easter Brittle, or Graduation Brittle or Summer on a Tuesday Brittle. It’s damn good any time of year, not during the week of no chametz (aka risen wheat, barley, rye, oats and spelt that’s forbidden during Passover).
So friends, tell me- what would you put on your Vegan Passover Matzo Brittle?
Have you tried matzo? Yay or nay?
Leave me a comment below and don’t forget to share with your chametz-loving friends!

Vegan Passover Matzo Brittle with Salted Coconut Sugar Toffee
Ingredients
- 3 sheets whole wheat matzo
- 1 cup coconut sugar
- 1 cup Earths Balance non-dairy butter substitute
- ¼ tsp sea salt
- 200 grams dairy free dark chocolate chips
- ½ cup pistachios shelled and crushed
- ½ cup dried cranberries
- 1/2 tsp fleur de sel
Instructions
- Preheat oven to 350 F. Line a rimmed baking sheet with two overlapping slices of tin foil that wrap the edges to completely cover the sheet. Arrange the matzo in a single layer, cutting one in pieces to fill in the empty spaces.
- In a small saucepan, heat the coconut sugar and butter substitute over high heat until melted. Once boiling, continue to boil for 2 ½ minutes until it bubbles and easily pulls away from the sides of the pot when cooking.
- Add the salt, then pour the caramel over the matzo and spread it evenly using a spatula. Transfer to the oven and bake for 10 minutes until a dark amber.
- Remove from the oven, and working quickly, sprinkle the chocolate on top of the caramel. Allow it to melt for 2-3 minutes, then spread the chocolate to fully cover. Quickly top the chocolate with the pistachios, cranberries and fleur de sel. Transfer the sheet to the fridge for an hour and allow the chocolate to harden.
Nutrition
Updated on October 23rd, 2020

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Mikki says
Oh my goodness!! This looks amazing!! What a great combo of flavors!
Abbey Sharp says
for sure! Thanks love
Nikki Dennis says
Matzoh Brittle is the best. Try Rocky Road with vegan marshmallows (Dandies are amazing) and walnuts.
Abbey Sharp says
ooh that sounds amazing
Louisa Rachel Solomon says
Earth Balance is NOT Kosher for Passover though. :/
Abbey Sharp says
Good to know. I’ll swap that out
Jen Friedman says
The soy-free variety and the coconut spread are both parve, I believe.
Abbey Sharp says
Okay perfect, thank you!
Abbey Sharp says
Thanks for sharing 🙂
Jessica @ Nutritioulicious says
This looks amazing! I need to try and make it this year!!
Ilka says
So what can I say? I loooove everything about this!! Pinning!
Esther says
That is the prettiest matzo I have ever seen!
Great looking treat 🙂
Carmy @ carmyy.com says
Love the pistachios! Adds a lovely pop of green!
Abbey Sharp says
Agree!
Julie @ Running in a Skirt says
What a great way to use matzo! This looks incredible! Love all the color on it.
dixya @food, pleasure, and health says
this sounds like a crackkkk for sure..i love how you can customize your matzo 🙂 i have never had matzo but i will be up for trying it esp in the form of brittle.
Chrissy says
Nope, never had matzo. But I’m down for anything chocolate covered!
Christina Bauer says
This looks like a WAY healthier version of saltine chocolate toffee I have made long ago! I’d much rather have this version 🙂
Kerri Olkjer says
This looks delicious! What a super creative recipe.
Deborah @ Confessions of a mother runner says
Chocolate covered matzoh is the best love this recipe
[email protected] says
This is so pretty! It would make a great gift. The colors are amazing against the dark chocolate color!