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Vegan Chocolate Hazelnut Graham Crackers

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Prep Time 25 minutes
Servings 12 -14
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Ingredients

Graham Crackers

  • 1 cup + 2 tablespoons hazelnut flour (roughly 1 cup of nuts ground in the food processor)
  • ¼ cup finely shredded unsweetened coconut
  • 1 teaspoon arrowroot powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine salt
  • 1 tablespoon maple syrup
  • scant 3 tablespoons soft coconut oil
  • 1 ½ tablespoons molasses
  • 1 tablespoon non-dairy milk
  • ¼ teaspoon vanilla extract

Chocolate Ganache

  • ⅓ cup non-dairy milk
  • ⅓ cup semi-sweet chocolate (chips or chopped from a bar)
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut oil
  • chopped hazelnuts, for garnish

Instructions

  • Preheat the oven to 350°F. Place a rack in the middle of the oven.
  • After you've processed the hazelnuts and coconut, add the arrowroot powder, baking powder, baking soda, cinnamon and sea salt. Pulse a couple times to combine.
  • Add the maple syrup, molasses, coconut oil, non-dairy milk and vanilla to the dry ingredients. Place the lid back on and pulse until the dough starts to form a solid mass. If it isn't clumping together, add hazelnut or coconut meal in tablespoon increments until it starts forming a ball as you pulse the machine.
  • Remove the blade and scrape the dough onto a piece of parchment paper. Place a big sheet of saran wrap on top of the dough and flatten the dough out with a rolling pin. You want it fairly thin, around a 1/4 inch thickness. Transfer the parchment sheet with the dough to a baking sheet large enough to hold it all. Bake for about 12 minutes or until edges are quite brown and dough feels dry. Cool completely.
  • Cut giant graham into whatever size cookies you like, removing the super brown edges.
  • Make the ganache: In a small saucepan over medium heat, bring the milk to a boil. Lower it to a simmer and add the chocolate chips, maple syrup and coconut oil. Whisk until chocolate is fully melted, about 3 minutes. Keep warm until ready to use.
  • Line another baking sheet with parchment. Using a small spatula as a chocolate dry-walling tool of sorts, brush the ganache onto the cut grahams. Lay them on the parchment-lined sheet and garnish with chopped hazelnuts while they're still wet. Repeat with remaining grahams. Place in the fridge to set chocolate more rapidly.

Equipment

Recipe Notes

  • These will not taste exactly like graham crackers! They're a bit more pillowy, nutty and complex.  Having said that, these would be amazing with a smooshy, molten marshmallow on top.
 
Vegan and grain-free chocolate hazelnut graham crackers are decadent and wholesome, while remaining grain-free and delicious!