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Vegan Almond Roca

on June 7, 2013

June 7th, 2013 011

It really should have two names.

When it’s kept in the freezer, the centre is quite ‘crunchy’ and melts in your mouth.

When it is at room temperature, it slightly softens and becomes a little ‘chewy’… almost like a caramel.

Either way, it’s pretty fabulous.


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What you’ll need…

  • 1c of soy free Earth Balance
  • 1c of coconut sugar
  • 2tbsp of coconut nectar
  • 1tbsp of water
  • 1tsp of good vanilla (we use Simply Organic)

Melt the Earth Balance in a pot over medium heat.  Once it has melted, add in the sugar. Keep the mixture on medium heat (4 or 5) and once the sugar has just dissolved add in the remainder of the ingredients. Stir often, but not constantly over medium heat for another ten minutes. The mixture will start to slide along the base of the pot…then you know it’s definitely ready.

Remove it from the heat and add in about a half a cup of roughly chopped almonds.

Pour it all into a parchment line loaf pan and leave it on a cooling rack until it cools.

Once it has cooled, place it in the freezer for about thirty minutes.

Remove and cut into the desired size with a warm, dry knife.

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Place the pieces back in the freezer while you prepare the chocolate.

Melt a bar of 85% dark chocolate in a stainless steel bowl over a pot of simmering water.

I used a small knife to coat the pieces today…just seemed to be the easiest way.

Place them on a parchment lined cookie sheet and back to the freezer they go… just until the chocolate has hardened.

Store them in the fridge or the freezer…depending on if you prefer crunchy or chewy.


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5 responses to “Vegan Almond Roca

  1. Sophie33 says:

    Waw, these treats look amazing! So rich & fabulous even! I miss your visits on my blog!!! xxx

  2. Linda says:

    What is earth balance?

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