Toffees bring back vivid memories of my early years. I hardly ever had a sweet that I liked eating as much. When you are forced to live without a diet modification or an intolerance, it is even harder. It seems that you are also missing the tiny chocolate and caramel candies in addition to me.
Ingredients
- 1 cup vegan butter (such as coconut oil or margarine)
- 1 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup vegan chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized saucepan, melt the vegan butter over medium heat.
- Add the coconut sugar, maple syrup, vanilla extract, and sea salt to the saucepan. Stir until well combined.
- Bring the mixture to a gentle boil, stirring constantly. Continue to cook and stir for about 10-15 minutes until the mixture thickens and reaches a toffee-like consistency. Be careful not to burn it.
- Once the toffee is ready, pour it onto the prepared baking sheet. Use a spatula to spread it into an even layer.
- If desired, sprinkle the vegan chocolate chips evenly over the hot toffee. Let it sit for a couple of minutes until the chips melt, then spread the melted chocolate with a spatula. Sprinkle the chopped nuts on top.
- Allow the toffee to cool at room temperature until it hardens.
- Once completely cooled and hardened, break the toffee into small pieces.
- Store in an airtight container at room temperature.
Nutrition Facts
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 80mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 20g Protein: 1g
