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How to Make Dairy-Free Coconut Sugar Toffee

This dairy-free toffee recipe uses coconut sugar for a rich, caramel-like flavor and a lower glycemic index than traditional toffee. Perfect for those avoiding dairy or looking for a healthier sweet treat, this toffee is crisp, buttery (without the butter!), and utterly irresistible.

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Recipe Details

Prep Time

10 minutes

Cook Time

20 minutes

Servings

12

Difficulty

Intermediate

Simple Summary

Indulge in a sweet, crunchy treat with this dairy-free toffee made using coconut sugar. This healthier twist on a classic confection offers a rich caramel flavor without any dairy products.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes (including cooling time)
  • Servings: 12
  • Difficulty: Intermediate

Ingredients

  • 2 cups coconut sugar
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup chopped almonds (optional)
  • 1/2 cup dairy-free dark chocolate chips (for topping, optional)

Instructions

  1. Line a baking sheet with parchment paper and set aside.

  2. In a heavy-bottomed saucepan, combine coconut sugar, water, coconut oil, and salt.

  3. Place the saucepan over medium heat and stir until the sugar dissolves completely.

  4. Insert a candy thermometer and cook the mixture without stirring until it reaches 300°F (hard crack stage), about 15-20 minutes.

  5. Remove from heat and quickly stir in the vanilla extract and chopped almonds (if using).

  6. Immediately pour the hot toffee onto the prepared baking sheet, spreading it evenly with a spatula.

  7. If using chocolate, wait 2-3 minutes for the toffee to cool slightly, then sprinkle chocolate chips over the top. Let them melt for a minute, then spread evenly with a spatula.

  8. Allow the toffee to cool completely at room temperature, about 2 hours.

  9. Once cooled, break the toffee into pieces and enjoy!

Chef's Notes

  • For best results, use a candy thermometer to ensure the toffee reaches the correct temperature.
  • If you don't have coconut oil, you can substitute with a vegan butter alternative.
  • Store toffee in an airtight container at room temperature for up to 2 weeks.
  • For a nut-free version, omit the almonds or replace with sunflower seeds.
  • Be careful when working with hot sugar syrup as it can cause severe burns.

Nutritional Info

Per serving (without chocolate topping): Approximately 180 calories, 10g fat (8g saturated), 24g carbohydrates, 1g protein. This toffee is a good source of healthy fats from coconut oil and provides a lower glycemic alternative to traditional sugar-based toffees.

Serving Suggestions

  • Serve as an after-dinner treat with coffee or tea.
  • Crush and sprinkle over dairy-free ice cream for added crunch.
  • Package in decorative bags or tins for a homemade gift.
  • Pair with fresh berries for a delightful contrast in flavors and textures.
  • Use as a topping for dairy-free yogurt parfaits or smoothie bowls.