Vegan chocolate turron, a plant-based version of this Spanish Christmas dessert, made with just 3 ingredients: dark chocolate, coconut oil and hazelnuts.
The most popular Christmas desserts here in Spain are turron, polvorones and mantecados. Turron is a confection, which is typically made of honey, sugar, egg white and almonds or other nuts, but there are so many versions and chocolate turron is my favorite one and also extremely popular.
To make this vegan chocolate turron you just need 3 ingredients: dark chocolate, coconut oil and hazelnuts, but any nut will do and it’s also usually made with puffed rice or cookies. Coconut oil is my favorite oil for this recipe, as it goes really well with chocolate, unlike extra virgin olive oil, which has a super strong taste.
Being vegan and following a plant-based diet is really easy, even during the holidays. I still remember my first Christmas dinner being vegan, it was scary at first, but I realized it was easier that I thought. Just make vegan versions of the dishes you love, find a simple recipe and go for it. I ate a delicious salad, French fries and a vegan burger in my first vegan Christmas dinner, so simple!
We’re going to share a new Christmas recipe round-up on December 19, but in the meantime, take a look at our 2016 round-up, which includes 100 delicious vegan Christmas recipes.
LOOKING FOR MORE CHOCOLATE RECIPES?
- Vegan gluten-free Spanish chocolate polvorones
- Vegan chocolate orange truffles
- Chocolate orange cake (vegan & gluten-free)
- Simple vegan chocolate pudding
- 5-Ingredient chocolate cookies (vegan & gluten-free)
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- 9 ounces dark chocolate (250 g), chopped
- 2 tbsp coconut oil, melted
- 2/3 cup unsalted raw hazelnuts (40 g)
- Place the dark chocolate and the oil in a saucepan and cook over medium heat, stirring occasionally until the chocolate melts.
- Remove from the heat, add the hazelnuts and stir until well combined.
- Pour the mixture into a lined rectangle pan (see notes).
- Let it cool down at room temperature, chop and serve.
- Keep the vegan chocolate turron covered at room temperature. If it’s too hot and the turron starts to melt, keep it in the fridge.
- We used couverture dark chocolate, but any chocolate will do.
- Feel free to use any nuts or seeds, raw or roasted or any ingredients you like.
- Any oil is okay, but avoid the refined ones and extra virgin olive oil as it has a really strong taste.
- We used a 8x19x2 cm rectangle pan (about 3x8x1 inches), but any pan will do. You can also reuse a leftover brick.
- Serving Size: 1/16
- Calories: 120
- Sugar: 6.8 g
- Fat: 8.8 g
- Saturated Fat: 4.9 g
- Carbohydrates: 9.3 g
- Fiber: 1.4 g
- Protein: 0.9 g