This unconventional vegan toffee recipe combines the rich, buttery taste of coconut with warm spices and a hint of citrus zest. Perfect for a unique dessert or a delightful snack, this sweet treat is sure to impress!
Ingredients
- 1 cup coconut sugar
- 1/2 cup full-fat coconut milk
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup chopped nuts (almonds, walnuts, or pecans, optional)
Instructions
Begin by preparing your workspace. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a heavy-bottomed saucepan, combine the coconut sugar, coconut milk, and coconut oil over medium heat. Stir the mixture continuously until the sugar is fully dissolved.
Once the sugar has dissolved, bring the mixture to a boil. Stop stirring and let it boil for about 10-12 minutes, or until it reaches a deep amber color. You can use a candy thermometer to check for a temperature of around 300°F (149°C) for hard crack stage.
While the toffee is boiling, prepare your flavorings. In a small bowl, mix together the salt, cinnamon, ginger, cardamom, vanilla extract, and orange zest.
As soon as the toffee reaches the desired color, remove it from the heat. Quickly stir in the spice mixture and nuts (if using) until well combined.
Pour the hot toffee into the prepared baking dish, spreading it evenly. Allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set for an additional hour.
Once the toffee is fully set, lift it out of the baking dish using the parchment overhang. Break it into pieces of your desired size.
Enjoy your spiced coconut toffee as a delightful treat or gift it to friends and family!