Look no further if you’re searching for a scrumptious and sweet candy vegan recipe for a weekend pastime or just an excuse to indulge on a rainy April showers afternoon.
I personally came across this recipe when looking for a sweet treat for a bake sale at work. I wanted an easy alternative to a traditional cake but something that still looked super impressive. I’m afraid i’m the girl that volunteers to make the most complicated recipe, usually picking a pineapple upside down cake because the name crakes me up, and the night before the bazaar I realise I am not Mary Berry and I am in fact a fraud. A fraud that doesn’t even own a cake tin.
The recipe has been taken from The Wallflower Kitchen (link in credits) and adapted to suit my amateur baking style. If you’ve read my blog post on vegan breakfast bowls you’ll know i’m much more of a ‘sprinkle a few nuts here and there and away we go’ kinda girl.
I am in love with this coconut toffee recipe. The soft coconuty nougat melts like butter in your mouth and has an exquisite burst of chocolate lava once you hit the middle. The bite size pieces oozes with flavour, and although made mostly from coconut ingredients it’s not overpowering at all. To top it off, pun intended, the broken pistachio pieces which are glazed onto the surface combined with the creamy toffee centre is a knockout combination.
The candy store like wrappers wouldn’t have made it onto this batch if it hadn’t had been for the bake sale but I highly recommend this addition for the instagrammable aesthetics of the brown paper and gold tie. The greaseproof paper also keeps the luscious and mouthwatering essence of the coconut cream and sugar safe, letting only a small scent escape to tease you into having ‘just one more’.
This recipe is 100% friendly for my following friends:
- Vegans
- Gluten Free Diets
- Paleo Diets
- Intermittent fasting diets for weight loss – Click here for more details on this diet
Enough off all this mouthwatering toffee talk…time to get on to the fun and fickle stuff…
Ingredients
400ml Coconut cream
250g Coconut sugar
3 Tbsp Coconut oil
Big pinch of sea salt
Topping:
1 cup of Pistachio nuts
200g Vegan chocolate – broken into small pieces for scattering
Instructions
- Place grease proof paper over a baking tray and put to one side
- The recipe from The Wallflower kitchen says to use a an 8×8 tin. I of course do not own a baking tray for desserts, so I used a deep-frying pan.
- Pour all main ingredients into a large pot and bring to a boil of 100-140 degrees Celsius.
- Stir the ingredients as it reaches boiling point, then turn down to a medium heat. Continue to stir!
- Maintain the medium boil and stir every so often, for about 20 minutes or until it’s reduced and thickened. To test if it’s ready, drop a piece of the mixture onto a tray and it turns solid within a minute. If it remains runny keep cooking!
- Carefully pour the contents into the baking tray (frying pan) and scatter nuts and broken chocolate pieces over the top. Leave to cool and set.
- Let it set in the fridge for about an hour before cutting into small caramel pieces.
- This is where the real tricky part comes into play. Wrap in small squares of greaseproof paper for the candy store style effect. I twisted the ends and secured with gold string.
Coconut cream and all things supreme, that’s what vegan toffee caramels are made of.
