No Cook English Toffee
Making toffee has never been easier, thanks to this delectable No Cook English Toffee recipe from Dorothy Delaney. You may have tried other toffee candy recipes in the past, but none are as easy or as healthy as this English toffee recipe.
Notes
For more raw food recipes, check out Dorothy's Featured Foodies profile page.
To see exactly how Dorothy makes her version of this classic holiday treat, watch this food video:
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup almond butter
- 1/4 cup honey or agave
- 1/4 cup raw sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 6 almonds
- CHOCOLATE SYRUP:
- 1 tablespoon coconut oil or cacao butter, melted
- 1 tablespoon honey, or other raw liquid sweetener
- 1 tablespoon cacao powder
- 1 dash salt
Instructions
- Stir together by hand the coconut oil, almond butter, honey, raw sugar, salt and vanilla. Press into silicon molds, or a cookie sheet lined with parchment paper. Put into freezer for 20 minutes.
- To make the chocolate syrup, stir together by hand the coconut oil, honey, cacao powder, salt and vanilla. Top each toffee candy with a dollop of chocolate sauce.
- Slice each almond in half, and press each half into one toffee candy. Chill candies again.