Chocolate Coconut Sugar Toffee Candy
Do you like chocolate and coconut together? I do! This chocolate coconut sugar toffee candy is made with indulgent, yet healthier ingredients for one delicious treat. Naturally gluten-free.
Why You’ll Love This Recipe
- It’s rich, decadent and delicious.
- It’s made with simple, tasty ingredients.
- It’s easy to make.
- Naturally gluten-free, vegetarian, soy-free, nut-free and can be made vegan or entirely refined sugar-free.
How to Make Coconut Sugar Toffee
You simply heat most of the ingredients on the stovetop, pour the mixture into a greased dish, followed by topping with the chocolate, smoothing it over, sprinkling with a touch of shredded coconut, then popping it in the freezer to set! Easy peasy.
How to Store
This coconut sugar toffee candy will keep in an airtight container in the refrigerator for up to 10 days and in the freezer for up to 3 months.
Coconut sugar is a plant-based, unrefined sweetener rich in nutrients like iron and potassium, as well as a source of soluble fiber. While it is still sugar, it is a slightly healthier choice, and has a super delicious flavor, to boot!
Top Tips
- You can swap the coconut sugar for any granulated sweetener you have on hand or prefer to use.
- You can make this candy all the sweeter by using semi-sweet or milk chocolate chips or dark or unsweetened chocolate chips for a slightly healthier take.
- If you are on a vegan or dairy-free diet, swap the regular butter for the plant-based variety.
- The shredded coconut just adds a touch of texture and flavor, but can be omitted if you prefer.
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Chocolate Coconut Sugar Toffee Candy
Ingredients
- 1 cup butter unsalted – see notes
- 1 cup coconut sugar or any granulated sugar of choice
- 1/8 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips of choice
- 1/4 cup shredded unsweetened coconut
Instructions
- In a saucepan over low heat, combine the butter, sugar, water, & salt. Stir until melted and combined. Turn the heat up to medium and stir continuously for 15 minutes.
- Turn off the heat, then stir in vanilla extract.
- Pour the mixture into an 8″ greased pan or dish. Immediately sprinkle the chocolate chips on top and let them sit for a few minutes, then using a spatula, spread the melted chocolate over the top. Sprinkle with shredded coconut, then freeze for at least 3 hours before serving.
- To serve, slice very carefully with a sharp knife or break up into pieces with a hammer.
- Store in the fridge or freezer in an airtight container.
- Enjoy!
Notes
Nutrition
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