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Monday, May 12, 2014

Salted Toffee Chocolate Bites!

When you're in need of a sweet treat, don't rush to the cookie jar. Why don't you whip up something that's deliciously sweet as well as nutrient dense? These chocolates may not look like they're good for you, but trust me, they are. The filling is made with coconut nectar and coconut sugar which, unlike regular sugar, is packed with B-vitamins. The outer coating is a layer of delicious dark chocolate which is high in iron and magnesium. While you may not want to go and eat the whole batch of these, it is a perfect afternoon pick-me-up that's calling your name!

(paleo, vegan, gluten free)

  • 1/3 plus 2 tablespoons smooth peanut butter or sunflower seed butter 
  • 1/2 cup coconut nectar
  • 1/4 cup coconut sugar
  • 1/4 cup water
  • 2 teaspoons pure vanilla extract
  • 1 cup dark chocolate chips
  • 1 teaspoon coconut oil
  • 1 teaspoon salt 

1. Line a large baking sheet with parchment paper.
2. Measure out nut butter and vanilla and set aside in a small bowl.
3. Place the coconut sugar, nectar, and water into medium-sized pan.
4. Heat mixture until a boil(stirring frequently).
5. Boil mixture until it reaches 285 degrees F.(Use a candy thermometer). Be sure you don't go any higher as mixture will burn past this point.
6. Quickly remove from heat and stir in nut butter and vanilla.
7. Spread out mixture on parchment paper and quickly smooth out with a spoon.(Do NOT use a whisk for this part, use a spoon. Mixture will be very sticky!)
8. Salt toffee quickly and score toffee with a very sharp knife. It is easiest if you grease the knife with coconut oil first. You may have to go over this quite a few times and re-grease. 

9. Let toffee cool for 2 hours at room temperature.
10. Melt chocolate chips and coconut oil however you prefer.
11. Dip toffee pieces into chocolate using a fork.
12. Place toffee pieces on parchment paper and chill in the fridge.

*Keep these stored in the fridge! :)

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