Vegan nut triangles

Nut triangles have a very special place in our hearts. Maybe it’s because they’re wonderfully uncomplicated. They might not be very small, they’re not round, and the nut mixture is more in the spotlight than the shortcrust pastry, but for us they still fit perfectly into cookie season. That said, we have to admit: we love baking and eating them long after Christmas is over. In summer, on the balcony with an iced coffee? Yes, please!

What makes nut triangles special?
Classic nut triangles consist of two main parts: a simple shortcrust pastry base and a sweet, caramel-like nut layer on top. You prepare both components separately before layering them and baking everything together.
The shortcrust pastry itself is pretty understated – it acts as a stable, buttery, crisp foundation for the real star of the show: the nut mixture. This is traditionally made from chopped nuts (usually hazelnuts or almonds), sugar, a bit of butter, and often jam, which binds everything together and adds a fruity note.
Once everything is baked, the triangles are dipped in chocolate – and just like that, you’ve got the perfect treat for anyone who loves nutty bakes.

Can I swap the nuts?
Absolutely! In this recipe, we use a mix of chopped hazelnuts and almonds, but you can easily use other nuts instead. Walnuts add a slightly bitter flavor, cashews make the mixture creamier, and pecans bring a buttery taste.
The only important thing is that the nuts are chopped, not ground – the texture really matters when it comes to nut triangles. You can also mix different nuts depending on what you have at home or what you like best. We often end up with a colorful mix in the bowl because we always seem to have half-open nut packages in the cupboard.

Tips for shaping and storing
Here are a few tricks to make sure your nut triangles turn out perfectly. You can either roll out the shortcrust pastry or press it directly onto the baking sheet with your hands – the main thing is that it’s spread out evenly. The nut mixture shouldn’t be boiling hot when you add it on top, but it also shouldn’t be completely cold, or it will be hard to spread.

After baking, make sure to let the nut triangles cool down completely before cutting them – otherwise, everything will crumble apart. First cut them into squares, then into triangles, and then it’s chocolate time. If you don’t feel like dipping, you can simply drizzle the melted chocolate over the corners with a fork.

For storing: nut triangles will keep in an airtight container at room temperature for about one week. You can also freeze them and let them thaw whenever you need a sweet snack – that way, you’ve always got a stash ready.
If you’re in the mood for more delicious nutty recipes, we’ve got a big selection for you, such as these easy no-bake chocolate bars, a yeast braid with nut filling, or vegan nut rolls.