Toffifee Coconut "Limited Edition" 125g

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Vegan Toffifee / Toffifay? Yes, you’ve heard right! I’ve created a vegan and healthier version of my favorite childhood treat! I’m super excited to share this recipe with you guys, as I’ve been working on it for quite a while. It’s such a fun challenge to veganize and healthify dishes and foods that you’ve known all your life, and I’m always super stoked when I’m happy with the result! 🙂 Since the Vegan Magnum has been such a success with you guys, I can’t wait to hear what you think about the Vegan Toffifee! If you follow my blog and recipes for a while you know that I’m all about using less processed and wholesome ingredients about 80-90% of the time. I usually try and stay away from refined sugars and oils as much as possible, but do use them for special recipes where I feel like the texture or taste wouldn’t be as good without. If I do so, almost always I’m trying to give you guys alternatives though, just in case you want to stay away completely from oils and refined sugars (I’m not sure if coconut sugar even counts as a refined sugar, because that’s the only one I ever use in these recipes). Unsweetened coconut flakes - I prefer unsweetened here, but you could use sweetened if that’s what you have on hand. I would recommend pairing it with a dark chocolate topping if going this route to help balance out the sweetness. Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container.

Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces. Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes. Ingredienser: Sukker, vegetabilsk fedt (palme, shea), glukosesirup, HASSELNØDDER, SKUMMETMÆLKSPULVER, fugtighedsbevarende middel: sorbitoler, kakaomasse, skummet kondenseret MÆLK, kokosflager (3,5%), VALLEKONCETRAT (fra MÆLK), kokosmælkpulver ( 1,6%), kakaosmør, MÆLKEFEDT, sakkarosesirup, VALLEPRODUKT (fra MÆLK), aromaer, emulgator: lecitin ( SOJA), salt, MÆLKEPROTEIN. Kan også indeholde MANDEL, JORDNØDDER og andre NØDDER. Der kan forekomme ændringer i produktindholdet. Tjek derfor altid produktinformationen på originalemballagen. Ved spørgsmål bedes du kontakte vores kundeservice. When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board. This Vegan Toffifee is not only completely plant-based but also healthier than the original as it doesn’t contain tons of refined sugar and butter! While the texture is a bit different to the original, the taste is even better!Many thanks Freda 🙂 This looks like the ‘matrimony sweet/coconut ice’ recipe that I’ve been looking for…for ages! 😀 Definitely trying this tomorrow…

Place the sugar, coconut oil and coconut cream into a sauce pan over medium heat. Bring to a boil and let simmer for a minute while stirring. As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.

Coconut toffee is a popular Indian Christmas sweet. You need only 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and ghee. You can either flavor coconut toffee with cardamom powder, rose extract or vanilla extract. Today I’ve used vanilla extract. In terms of texture, it is hard on the outside, due to the crystallization of sugar, but just melts in your mouth and all of that grated coconutgives a wonderful chewy texture. I used to love coconut toffee as a kid, in fact, I still do! Now, these can be pretty addictive, especially if you have a big sweet tooth like me! I learnt these from my Mum in law, and was surprised to know how simple a sweet this was to prepare! Coconut extract - Use vanilla extract instead, or leave it out. It’s not integral to the success of this recipe.