I baked this Vegan Toffee Bark for my neighbor’s book club last week. The toffee gave it a caramelized crunch, and my friend loved it.
Deliciously Crunchy Vegan Toffee Bark
This vegan toffee bark is made with coconut oil and coconut sugar for a sweet and buttery flavor, topped with crunchy nuts and dairy-free chocolate. It takes about 30 minutes to prepare and chill, making it a quick dessert option.
Ingredients
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups vegan chocolate chips
- 1 cup chopped mixed nuts (almonds, walnuts, pecans, etc.)
- 1/4 cup desiccated coconut (optional)
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside.
- Make the Toffee: In a saucepan over medium heat, combine coconut sugar, coconut oil, vanilla extract, and salt. Stir continuously until the mixture begins to boil. Allow it to boil for about 4-5 minutes, stirring until it thickens.
- Pour and Spread: Remove the mixture from heat and carefully pour it onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer.
- Add Chocolate: While the toffee is still warm, sprinkle the vegan chocolate chips over the surface. Let it sit for a few minutes until the chocolate melts, then spread it evenly over the toffee.
- Top with Nuts: Sprinkle the chopped mixed nuts and desiccated coconut over the melted chocolate. Press them down gently to adhere.
- Chill: Place the baking sheet in the refrigerator for about 30 minutes, or until the bark is set and firm.
- Serve: Once set, break the toffee bark into pieces and enjoy. Store any leftovers in an airtight container in the fridge.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 12 pieces
- Calories: 200kcal
- Fat: 14g
- Protein: 2g
- Carbohydrates: 22g
I store the bark in the freezer for up to one month. The stay crunchy, and I serve straight from the freezer.
