Toffifee Coconut "Limited Edition" 125g

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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. Coconut toffee is a popular Indian Christmas sweet. You need only 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and ghee. What do I do with the small, uneven pieces that are left over after cutting Coconut Toffee into serving-sized pieces? 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).

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. 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. Coconut extract - Use vanilla extract instead, or leave it out. It’s not integral to the success of this recipe. When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board. Hi Kirsty, I’m going to try these for my family at Christmas as all 4 of us will be vegan this year. In 24 years my first all vegan Christmas as my husband, daughter and son-in-law became vegan last Christmas. Have you any ideas of something I could use to replace the chocolate for me as I can’t eat it due to migraines. I know the chocolate will stop it being so sweet so I need something comparable. I will make the proper recipe for the others.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. There are certainly a few minor substitutions you can make to this Coconut Toffee recipe and still achieve a successful outcome. Here are a few options. Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes. Be forewarned though, this is a really sweet dessert. Coz it is basically made of sugar and water to which coconut, semolina, and some flavoring are added. It needs that amount of sugar to help it reach a soft ball stage. As soon as the mixture hits the greased pan, it will begin to set. In about an hour or two, this sets up completely.

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. You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee.If you are adding rose extract/essence, add it at the same time in place of vanilla extract.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. A jobb felhasználói élmény érdekében weboldalunkon cookie-kat vagy ún. sütiket használunk. További információért kattintson Általános Adatvédelmi Tájékoztatónkra. The settings you specify here are stored in the "local storage" of your device. The settings will be remembered for the next time you visit our online shop. You can change these settings at any time (fingerprint icon in the bottom left corner). This Coconut Saltine Toffee only requires 6 ingredients! And it’s crispy, coconutty, sweet treat perfection in every bite! For this recipe you will need the following ingredients: 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!

No matter the name, it’s a crazy delicious treat that basically accompanied me throughout my whole childhood! So having a vegan version of this gem is like a dream come true! 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!

Take the sauce pan off the heat and add the vanilla and cashew butter. Make sure your cashew butter is really smooth or else you will end up with little cashew pieces inside the caramel. 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. Hey thanks for the recipe and this idea. Actually last night when I was preparing gajar ka halva, by mistake I put more sugar. So I removed the syrup and preserved it. Was wondering what to do with that. My sugar syrup is having carrot Color.

Many thanks Freda 🙂 This looks like the ‘matrimony sweet/coconut ice’ recipe that I’ve been looking for…for ages! 😀 Definitely trying this tomorrow… Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot. In the meantime melt your dark vegan chocolate. Use a small spoon to place a small dollop on top of each toffee. You will also know then that I’m usually staying away from processed vegan options like fake meats/ cheeses, vegan butter/ margarine etc. and try to use more natural and healthy ingredients instead.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!