I made this Vegan Butter Toffee for my mom’s birthday last month. The toffee stayed rich under the coating, and my aunt loved it.
Made with simple, plant-based ingredients, this recipe provides an indulgent sweetness without the use of dairy or eggs. It’s easy to prepare and an excellent choice for sharing with friends and family.
Decadent Vegan Butter Toffee Treat
This Vegan Butter Toffee features a rich, buttery texture achieved through coconut oil and sugar, then coated in a layer of smooth chocolate. The cooking process takes about 30 minutes from start to finish and yields a satisfying batch of 24 pieces.
Ingredients
- 1 cup coconut oil
- 1 cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups dairy-free chocolate chips
- ¼ cup chopped nuts (optional)
- Sea salt for sprinkling (optional)
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Melt the Ingredients: In a medium saucepan over medium heat, combine the coconut oil, brown sugar, maple syrup, vanilla extract, and salt. Stir until the mixture is well combined and the coconut oil is melted.
- Cook the Mixture: Bring the mixture to a boil, then reduce the heat to medium-low. Cook while stirring frequently for about 10-12 minutes, or until it reaches a light golden color and slightly thickens.
- Spread the Toffee: Pour the toffee mixture onto the prepared baking sheet, spreading it evenly to about ½ inch thick. Optionally, sprinkle chopped nuts on top before letting it cool completely at room temperature.
- Melt the Chocolate: In a microwave-safe bowl, melt the dairy-free chocolate chips in 20-second intervals, stirring in between until smooth.
- Coat the Toffee: Once the toffee is cooled and hardened, pour the melted chocolate over the top, spreading it evenly. Optionally, sprinkle with sea salt for an added flavor contrast.
- Chill: Place the toffee in the refrigerator for about 30 minutes, or until the chocolate has set. Once hardened, break it into pieces and store in an airtight container.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 24 pieces
- Calories: 150kcal
- Fat: 9g
- Protein: 1g
- Carbohydrates: 17g
I store the toffee in an airtight container at room temperature for up to two weeks. The stay rich, and I let pieces come to room temperature before serving.
