Vegan toffee crisp
VEGAN II GLUTEN FREE II DAIRY FREE II SOY-FREE II SEESAME FREE
Sometimes just a chocolate bar is what you need to brighten your day. Delicious chewy toffee, mixed with crispy puffed rice enrobed in dark chocolate, makes this nostalgic toffee crisp chocolate such a joy to eat. It’s also a little healthier than your average industrial chocolate bars and allergy-friendly ( minus the nuts). I missed out on all my fave chocolate bars as I’m intolerant to dairy and ended up creating versions of my own but using healthier ingredients.
Toffee crisp in the UK is a popular chocolate bar full of dairy and nasty ingredients, so I hope you enjoy this copycat version instead.
Condensed milk
Use coconut condensed milk if you cannot buy the nestle version. I bought mine in the supermarket. However, you can buy most things online these days too.
Chocolate
I use green and blacks in most of my baking recipes as the quality is superb. Plus, it’s allergy-friendly and organic, free from gluten, soy, nuts and vegan. You can also use raw chocolate instead, my favourite varieties are Ombar, or you could make your own take a look at my recipe here. However, feel free to use your own favourite brand of dairy-free chocolate if you prefer.
Puffed rice
I used the brand Kallo and got this from my health store as it is wholegrain and organic but not as crispy as I would have liked. However, use rice crispies or a similar brand if you prefer. Check in the free from isle, and if this needs to be vegan, check the label as regular rice crispies can have added vitamin D3 added, which is derived from animals, so always check.
Almond butter
I used crunchy butter to add texture and flavour. The condensed milk on its own tasted a little chalky, and it really needed a little something to make it tastier. So I added a large dollop of almond butter, which also helped the flavour and consistency.
Sea salt
I had to add sea salt as reducing the condensed milk also makes it sweeter, so adding salt balances the sweetness, do not omit this as it will taste far too sickly without the addition of salt. Please DO NOT use table salt, we are not at Ian Beales cafe ( in EastEnders lol). Sea salt will have the flavour needed for the toffee, regular table salt will not suffice darlings!
Ingredients
Tips
Adding coconut oil to the chocolate will make it much smoother and easier to coat. Ensure the rice Krispy bars are well chilled before coating them with chocolate. If they are frozen, as stated in the recipe, the chocolate will set immediately, which is what we want.
Storing
These toffee crisp bars will keep in the fridge for 4 days.
Makes 12 portions - 2 hours prep & chilling time
Equipment
A silicone chocolate mould - OR a 10’’ x 8’’ tray
Step by Step
Recipe
2 tins vegan condensed milk
3/4 tsp sea salt ( NOT table salt)
2 tbsp almond butter
500 g dark chocolate ( see notes)
1/2 tsp coconut oil
145g puffed rice cereal see notes
Method
To make the toffee. Pour the condensed milk into a saucepan and bring it to a boil. Whisk almost continuously till reduced a little and caramelized ( it will turn darker and thicker). It will take around 10-12 minutes. If you leave it without stirring, it will stick and burn, so stir like your life depends on it!!! It should coat the back of a wooden spoon.
Once the toffee is made, whisk in the almond butter and sea salt.
Cool for 5 minutes before adding the puffed rice. Leave the toffee too long, and it will become really sticky and thick, so you won’t be able to stir it. So mixing the puffed rice while the toffee is still warm is vital.
Press the rice mixture into either a tin or silicone mould if using. Chill in the freezer for 2 hours.
Once solid, turn out of the mould. If you are using a tray, leave it to defrost slightly before attempting to cut it into slices. You will need to re-freeze till solid once cut.
Melt the chocolate slowly over a bain Marie, with the coconut oil.
Dip the rice crispie bar into the chocolate and remove any excess chocolate. Place on a tray lined with parchment paper.
When all the bars have been coated, drizzle over a little more chocolate. Leave in the fridge to set.
Once set for about an hour, store in a container for up to 4 days. ( if they last that long).
Variations
You could add puffed quinoa to this instead of puffed rice. You could also add peanut butter or another nut butter you prefer.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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