Creamy Treacle Toffee (Vegan + Paleo

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 750 ml Coconut cream

• Baking & Spices

  • 400 g Coconut sugar
  • 1 generous pinch Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 6 tbsp Coconut oil

Found on wallflowerkitchen.com

Description

Ingredients

• 400g / 2¼ cups coconut sugar
• 750ml / 3 cups coconut cream (you can also use coconut milk that has been refrigerated. Simply scoop the fat from the top of the tin)
• 6 tbsp coconut oil
• A generous pinch of sea salt
• 1 tsp vanilla extract (optional)

Directions

• Line an 8×8 baking tray with greaseproof paper and put to one side.
• Tip all ingredients into a large pot on the stove and bring to a boil.
• Stir the ingredients as it reaches boiling point, then turn down to a medium heat. Keep stirring!
• Maintain the medium boil and stir every so often, for about 20 minutes or until its reduced and thickened. To test if it’s ready, using a spoon, drop a piece of the mixture onto a tray and it should turn solid within a minute. If it remains liquid, then it’s not ready.
• Carefully pour the contents into the baking tray and leave to cool and set.
• If the mixture has separated slightly, dont panic. This happened to me on one occasion but it still turned out perfectly!
• Let it set in the fridge for about an hour before cutting into small caramel pieces.
• (Optional) wrap in small squares of greaseproof paper for easy storage or to give as gifts!
• Keep at room temperature and store for up to 1 month (if you can last that long without eating them all...)