Thursday, 21 August 2014

Recipe: Vegan Dime Bars

  • 1 teaspoon pure vanilla extract
  • ⅓ cup almond butter (sunflower seed butter would work for a nut-free version)
  • ¼ cup coconut sugar
  • ½ cup coconut nectar
  • ¼ cup water
  • ⅓ cup dark chocolate pieces (chocolate chips or a chopped bar would both work!)
  • 1 oz square unsweetened dark chocolate
  • 1 teaspoon palm shortening
  • Measure your vanilla and almond butter and have ready to go.
  • Line a baking sheet with parchment paper (I used a 9 x 12 size and my Silpat)
  • Make the toffee: Place the coconut sugar, coconut nectar, and water in a medium saucepan over medium/medium high heat, stirring occasionally until it comes to a boil and the sugar has dissolved.
  • Insert a candy thermometer (don't let it touch the bottom of the pan) and boil until it reaches 285 degrees.
  • Remove from heat and quickly stir in almond butter and vanilla.
  • Quickly pour the mixture into the awaiting pan, spreading evenly to about ½" thick. The mixture thickens quickly and you get to spread it to your desired thickness: it does not spread on it's own.
  • Use a greased knife to score the candy while it is still warm, into bite-size squares. Continue scoring until you have cut through the mixture.
  • Cool completely for 2-3 hours.
  • Prepare you chocolate coating by melting the remaining ingredients together.
  • Use two forks to dip each piece of toffee into the chocolate and cool on the same parchment lined cookie sheet until firm and set.
  • Store in an airtight container in the fridge to keep it crisp.

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