Homemade Vegan Chocolate Toffee


Creamy, buttery vegan chocolate and coconut toffee, with a crunchy twist from the almonds and topped with lyophilized cranberries. So tasty you won’t be able to take your mind off these delicacies.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Rest time: 60 minutes

Total time: 75 minutes


Course: dessert

Cuisine: Vegan, International

Servings: 12



🌱1 cup coconut sugar

🌱50 ml water

🌱1/4 cup coconut oil

🌱2 cups coconut milk powder 

🌱1/2 cup high-quality cocoa powder 

🌱1 tsp vanilla powder

🌱50 g almonds

🌱1 pinch of salt

🌱To top: lyophilized cranberries

How to prepare:

  1. You will need a medium pot to start melting the coconut sugar with the water (on medium heat). 
  2. Once the sugar is melted, add the coconut oil and mix well
  3. Add the coconut milk powder while keeping on stirring. You should obtain a creamy consistency
  4. Add the cocoa powder (make sure it is high-quality) 
  5. Add the vanilla powder, the almonds and a pinch of salt. Mix well
  6. Place a parchment paper on a rectangular tray (we used a baking dish) and pour the mixture into it. Spread it evenly.
  7. Sprinkle some lyophilized cranberries on top for a fantastic aesthetic
  8. Let it rest in the fridge for about 1 hour.
  9. Enjoy!


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