2025. 01. 28.
20:26 Vegan Nut Bars (German 'Nussecken') - Bianca Zapatka
Vegan Nut Bars (German
'Nussecken')
Author: Bianca Zapatka
These easy vegan nut bars (German Nussecken) are delicious
cookie corners made with a pastry base, apricot jam filling, and
crunchy caramelized hazelnut topping. It’s a super simple
baking recipe that everyone will love!
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Prep Time Cook Time
20 mins 25 mins
Course Cuisine Servings Calories
Cookies, Dessert, German 12 Nut Corners 349 kcal
Snacks
Ingredients
For the dough
1 ⅓ cup (160 g) all-purpose flour or sub gluten-free flour (*see note)
¾ tsp (3/4 tsp) baking powder
¼ cup (60 g) + 1 tbsp of sugar
2.3 oz (65 g) vegan butter
1 flax-egg or 3 tbsp applesauce or another egg substitute (*see note)
For the topping
2 tbsp apricot jam
2.8 oz (80 g) vegan butter
¼ cup (65 g) + 1 tbsp of sugar
2 cups (200 g) ground hazelnuts or ground almonds
4.4 oz (125 g) dark chocolate
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
Prepare the flax-egg
1 Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Then set
aside for 5-10 minutes and allow to swell.
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2025. 01. 28. 20:26 Vegan Nut Bars (German 'Nussecken') - Bianca Zapatka
2 Preheat the oven to 356°F (320°F fan). Lightly grease an 11x7-inch baking pan and line it with
baking paper so that there’s an overhang on both sides. (If you want to make a larger tray,
you can double the recipe or use the cake pan converter to adjust the amount for your
desired pan.)
Make the dough
1 For the best results, I recommend measuring the ingredients in grams. Simply click on
the word "metric" right above the ingredient list.
2 Mix the flour, baking powder and sugar in a bowl. Cut the cold vegan butter into small pieces
and add to the flour mixture along with the flax-eg. Knead everything until a dough forms
with your hands. (If the dough is very sticky, you can wrap it in cling foil and put it in the fridge
for 1 hour to firm up).
3 Press the dough into the prepared baking pan to form an evenly bottom. (Alternatively, roll it
out on a sheet using a rolling pin).
Make the topping (*see step-by-step photos above)
1 Spread the apricot jam on the dough and smooth out.
2 Melt the vegan butter and sugar in a saucepan. Add the ground nuts and 2 tablespoons of
water and simmer briefly while stirring. Then spread the nut mixture over the apricot jam
evenly.
3 Bake the nut bars in the preheated oven for about 25 minutes. Allow to cool briefly, then
carefully lift out the entire bar using the overhanging parchment paper. (Make sure to cut the
bars while the nut layer is still warm and soft). First, cut into squares and then cut them in half
across the corners. Let cool completely on a cooling rack.
4 When the nut corners are cooled completely, roughly chop the dark chocolate and melt over
a water bath. Dip the pointed corners into the chocolate. Then place on a piece of baking
paper until the chocolate is firm.
5 Enjoy!
Notes
Flour: I recommend using all-purpose flour or light spelt flour or a gluten-free flour blend 1:1.
The egg substitute provides a softer and less crumbly pastry but you could also leave it out.
Instead of the flax-egg, you can use 1 tbsp of soy flour + 3 tablespoons of wate or ½ mashed
banana or 3 tbsp applesauce. If you are not vegan, feel free to use a regular egg.
Please read my blog post for further information and step-by-step photos!
Nutritions
Serving: 1Nut Corner | Calories: 349kcal | Carbohydrates: 27.2g | Protein: 5.1g | Fat: 16g | Saturated Fat: 7.7g |
Sodium: 30mg | Fiber: 2.8g | Sugar: 16g
Nutrition is calculated automatically and should be used as estimate.
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2025. 01. 28. 20:26 Vegan Nut Bars (German 'Nussecken') - Bianca Zapatka
Did you make this recipe?
Mention @biancazapatka or tag #biancazapatka!
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