BLOG

An ideal gift or pantry sweet, and a dairy-free confection to boot!

Makes 30-35 servings.

INGREDIENTS

• 2 cups of coconut oil
• 1/2 cup of maple syrup
• 1/8 t. of salt
• 1 t. of vanilla extract
• 2 cups of dark chocolate cocoa powder
• 2 Tbsp of Cacao Butter
• 1 cup chopped pecans/walnuts/almonds

Cooking: 15 minutes

Serves: 30-35

 

PREPARATION

1. Line a large rimmed baking sheet with parchment or wax paper then set aside.
   In a large, heavy-bottomed saucepan over medium-high heat, heat the coconut oil, maple syrup, salt and vanilla, and cacao butter stirring well.
2. Bring the mixture to a smooth even texture until the add the cocoa mixture is dark amber in color. Pour the mixture onto the prepared sheet.
3. Once chocolate has melted, use a large, flat spatula to spread the chocolate in a smooth, even layer. Sprinkle the nuts or Pumpkin seeds evenly onto the chocolate and refrigerate until set

Break into pieces. Toffee will store in an airtight container for 2-3 weeks.