Around the holidays, it can be hard to not be able to tolerate refined sugars and at first I really missed a lot of my old holiday favorites. But once I discovered I could tolerate coconut sugar and honey, I had to put together a toffee bar to replace the old beloved favorite for this time of year. I feel like the holidays require a good toffee bar. This version is a tad bit softer than the standard, as there is no cracker to support the caramel (as many toffee recipes have), but I found keeping it in the freezer allowed it to hold up just as well as normal bark. It keeps just fine in the fridge too, albeit a little bit softer. And the flavors in this easy dessert are BOMB. I love hazelnuts, especially around Christmas, so it made sense to add it into my favorite toffee bark. And dark chocolate is life. I used a 70% or higher for the low sugar content, but use whatever chocolate you want. Even white chocolate would go well. We ate this one up so fast!! It really is a special treat this time of year. And if you’re trying to cut back on refined sugars, coconut sugar is a good option! I hope you enjoy this recipe!
For the Toffee:
1 cup coconut sugar
8 tbs coconut oil
3 tbs water
2 tsp vanilla
Pinch of Pink Himalayan Salt
1/2 cup hazlenuts
For the Chocolate Layer:
1 bar 70% Dark Chocolate
2-3 tbs unsweetened Almond Milk
1. Preheat the oven to 400 degrees while you heat the coconut oil in a small sauce pot on the stove to a medium high heat. Go ahead and line a small baking pan with parchment paper.
2. Once the oil is melted, add the vanilla, water, and coconut sugar. Whisk together as it heats.
3. As the mixture begins to bubble, continue to whisk so it does not burn. Cook until it forms into a caramel like consistency, but still thin enough to pour. About 8-10 min. Then remove from heat.
4. Sprinkle your hazelnuts across the baking pan so they are scattered evenly. I crush mine up a bit before doing so. Then, immediately pour the caramel layer over the hazelnuts. It will firm up fast, so you can even spread the nuts out while the coconut sugar simmers. Use a silicone spatula to spread if necessary; you can also move the pan around until it’s spread over the whole pan.
5. Bake the caramel layer for 6 min, until it begins to bubble.
6. Remove the pan and as it cools, break your chocolate bar up in a microwave safe bowl with the almond milk.
7. Heat chocolate in the microwave for about 45 sec. Stir together and add another tablespoon of almond milk if needed.
8. Pour the chocolate over the toffee layer, you will have to use a spatula to spread the chocolate out. The toffee will still be warm, so be gentle. If the toffee is cold the chocolate will solidify as soon as it hits the toffee, so do not refrigerate. Let it cool for just a few minutes at room temp.
9. Once the chocolate has been spread evenly, place in the freezer for 4-6 hrs, or over night.
10. Once frozen, lift the bark up by the parchment paper and cut using a sharp knife. Store in freezer in an airtight container until ready to serve.