Name: Vegan Chocolate Hazelnut Graham Crackers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup hazelnut flour (ground from whole hazelnuts); 2 tablespoons hazelnut flour; ¾ cup finely shredded unsweetened coconut; 1 teaspoon arrowroot powder; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon fine salt; 1 tablespoon maple syrup; scant 3 tablespoons soft coconut oil; 1 tablespoon molasses; 1 tablespoon non-dairy milk; ½ teaspoon vanilla extract; ½ cup semi-sweet chocolate ((chips or chopped from a bar)); 1 tablespoon maple syrup (for drizzling over the melted chocolate); 1 teaspoon coconut oil (to help melt the chocolate smoothly); Chopped hazelnuts (for garnish)

If you’ve ever craved the perfect balance of sweet, nutty, and chocolatey flavors, then these Vegan Chocolate Hazelnut Graham Crackers are about to become your new favorite treat. Made with wholesome ingredients, these delightful crackers are not only delicious but also simple to prepare. Perfect for snacking, as a dessert base, or even as a s’mores component, they will satisfy your chocolate cravings while keeping your dietary choices in check.

The Upside of Vegan Chocolate Hazelnut Graham Crackers

These Vegan Chocolate Hazelnut Graham Crackers are a fantastic option for everyone, whether you’re a dedicated vegan or just looking to incorporate more plant-based snacks into your diet. They are nutty, sweet, and have a satisfying crunch that makes them irresistible. Plus, they are free from dairy and eggs, making them a perfect choice for those with dietary restrictions. The combination of hazelnut flour and shredded coconut creates a unique texture and flavor profile that will leave everyone wanting more.

What’s in the Bowl

1 cup + 2 tablespoons hazelnut flour: Ground from whole hazelnuts, this flour adds a rich, nutty flavor and a lovely texture.
¾ cup finely shredded unsweetened coconut: This adds a touch of sweetness and a chewy texture, balancing the nuttiness of the flour.
1 teaspoon arrowroot powder: A great gluten-free thickener that helps bind the ingredients together.
½ teaspoon baking powder: This helps the crackers rise slightly for a fluffier texture.
½ teaspoon baking soda: Works with the acid in the molasses to give these crackers a nice lift.
½ teaspoon ground cinnamon: For a warm, cozy flavor that complements the chocolate and hazelnuts.
¼ teaspoon fine salt: Enhances the flavors of the other ingredients.
1 tablespoon maple syrup: Adds natural sweetness to the dough.
scant 3 tablespoons soft coconut oil: Provides richness and moisture to the crackers.
1 tablespoon molasses: Deepens the flavor and adds a slight chewiness.
1 tablespoon non-dairy milk: Helps bring the dough together; any plant-based milk works here.
½ teaspoon vanilla extract: Adds a lovely aromatic note.
½ cup semi-sweet chocolate (chips or chopped from a bar): For that decadent chocolate flavor.
1 tablespoon maple syrup: For drizzling over the melted chocolate.
1 teaspoon coconut oil: To help melt the chocolate smoothly.
Chopped hazelnuts, for garnish: Adds a crunchy topping that ties the flavors together.

Tools of the Trade

Food processor: To finely grind hazelnuts into flour.
Mixing bowl: For combining all of your ingredients.
Baking sheet: Where your crackers will bake to perfection.
Parchment paper: For easy clean-up and to prevent sticking.
Spatula: Essential for mixing and spreading the dough evenly.
Oven: The key appliance to achieve that perfect crunch.

Directions: Vegan Chocolate Hazelnut Graham Crackers

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure that your Vegan Chocolate Hazelnut Graham Crackers cook evenly and don’t stick.

Step 2: Make the Dough

In a large mixing bowl, combine the hazelnut flour, shredded coconut, arrowroot powder, baking powder, baking soda, cinnamon, and salt. Mix well until all dry ingredients are evenly distributed.

Step 3: Add the Wet Ingredients

In a separate small bowl, whisk together the maple syrup, softened coconut oil, molasses, non-dairy milk, and vanilla extract. Pour this mixture into the dry ingredients and stir until a dough forms. If the dough seems too crumbly, add a little more non-dairy milk, one teaspoon at a time, until it holds together.

Step 4: Roll Out the Dough

Place the dough onto a lightly floured surface and roll it out to about ¼ inch thickness. If the dough is sticky, you can place a piece of parchment paper on top while rolling to make it easier.

Step 5: Cut the Crackers

Use a sharp knife or a pizza cutter to cut the rolled-out dough into squares or rectangles, depending on your preference. Transfer the cut crackers to the prepared baking sheet, spacing them about an inch apart.

Step 6: Bake

Bake in the preheated oven for 12-15 minutes, or until they are golden brown and crisp. Keep an eye on them as oven times may vary.

Step 7: Prepare the Chocolate Drizzle

While the crackers are baking, melt the semi-sweet chocolate with 1 tablespoon of maple syrup and 1 teaspoon of coconut oil in a microwave-safe bowl. Heat in short bursts, stirring in between until smooth and melted.

Step 8: Drizzle and Garnish

Once the crackers are out of the oven and cooled, drizzle the melted chocolate over the top using a spoon. Sprinkle chopped hazelnuts over the chocolate for an extra crunch and a beautiful presentation.

Step 9: Let Them Set

Allow the chocolate to set for at least 30 minutes before serving. You can speed up this process by placing the crackers in the refrigerator.

Season-by-Season Upgrades

Fall: Add a dash of nutmeg or pumpkin spice for a seasonal twist.
Winter: Incorporate crushed peppermint candies for a festive flavor.
Spring: Mix in some lemon zest for a refreshing hint of citrus.
Summer: Top with fresh berries before drizzling the chocolate for a burst of color and flavor.

Steer Clear of These

When making Vegan Chocolate Hazelnut Graham Crackers, avoid the following:

Using sweetened coconut, as it can make the crackers too sweet.
Substituting hazelnut flour with regular flour, as it won’t provide the same flavor or texture.
Overbaking, which can lead to dry crackers.
Skipping the chocolate drizzle; it’s what makes these crackers so indulgent!

Prep Ahead & Store

These Vegan Chocolate Hazelnut Graham Crackers can be made ahead of time and stored for later enjoyment. Here’s how:

Store in an airtight container at room temperature for up to one week.
For longer storage, keep them in the refrigerator for up to two weeks.
You can also freeze the unbaked dough for up to three months; just thaw and bake when you’re ready!

Ask & Learn

Can I use a different nut flour instead of hazelnut flour?

Yes! You can substitute with almond flour or any other nut flour you prefer, but keep in mind that it will slightly change the flavor.

Is there a gluten-free option for these crackers?

Absolutely! The recipe is already gluten-free due to the use of hazelnut flour and arrowroot powder, so you’re good to go!

Can I make these crackers without coconut?

While coconut adds a unique texture and flavor, you can omit it. However, replace it with more hazelnut flour or ground oats to maintain the structure.

What can I serve these crackers with?

These Vegan Chocolate Hazelnut Graham Crackers are perfect on their own, but you can also pair them with non-dairy yogurt, nut butter, or use them as a base for s’mores!

Time to Try It

Now that you have the recipe and all the tips and tricks, it’s time to get baking! These Vegan Chocolate Hazelnut Graham Crackers are not only delightful to eat but also fun to make. Whether you’re enjoying them with friends or savoring them solo, they are sure to satisfy your chocolate cravings and impress anyone who tries them. Happy baking!