UPDATED – Vegan Chocolate Matzah Bark

This year I have been experimenting with Matzah Bark, making smaller batches and adding sea salt, coconut, and pumpkin seeds for a granola effect, with a dash of sea salt to add a crunchy, salty taste.

Chocolate Matzah Bark with Sea Salt

Almost all of my recipes are variations on a theme and this is true especially for my Passover recipes. As our needs and preferences evolve, so too do our recipes and this is no exception. This variation is both vegan and a bit healthier at the margin – swapping out the butter for almond butter and cutting the sugar in half with the addition of Date Syrup (Silan). Still a little goes a long way. This is essentially candy for dessert; not meant to be eaten in large quantities.

Vegan Chocolate Bark with Pecans and Almonds

There are many versions of Passover (Matzah) Chocolate Bark – most of them dairy – and you may be familiar with one called by another name. Shakespeare wrote that “A rose by any other name would smell as sweet.” Whatever you call yours, it should taste as sweet!

Granola Chocolate Matzah Bark (pecans, coconut & pumpkin seeds)


For the Vegan Caramel you will need the following:

1 cup almond butter

1/2 cup date syrup (Silan)

1/2 cup coconut sugar (can substitute brown sugar)

1/4 cup water

1/4 tsp sea salt 

1 tsp vanilla

Additional ingredients are:

5 Matzot

12 oz semisweet / bittersweet chocolate 

Optional: 1.5 cups chopped almonds, pecans or walnutsor, toasted pumpkin seeds, shredded coconut and sea salt

Vegan Chocolate Bark without Nuts


  1. To make the caramel mix the almond butter, date syrup(Silan), Coconut Sugar, and Water and bring to a boil over medium low heat, stirring constantly.  Continue to cook until it reaches the desired consistency (10-15 minutes) and then stir in salt and vanilla.  Remove from heat.
  2. Cover 2-3 cookie sheets with baking paper or aluminum foil, shiny side down. Lay the Matzot on the cookie sheets, side by side without overlapping.
  3. Spread the caramel over the Mazot.
  4. Melt the chocolate chips and spread over the Caramel sauce.
  5. Sprinkle chopped nuts or coconut shreds on the chocolate (optional) 
  6. Place in freezer until firm, approximately 1 hour. 


Published by skfinston

Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel. After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation). As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.

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